Preheat oven to 300 degrees F.
Gently bring the cream to a boil in medium-size heavy saucepan over medium heat, stirring it often. In a medium bowl, whisk together the egg yolks and sugar, and then add the passion fruit puree to the egg mixture. Pour 1/2 of the boiling cream into the egg mixture to temper it. Remove the pan of cream from the heat. Then return the tempered egg mixture back to the cream, and whisk to combine. Return the pan to the heat, and continue to heat it until it reaches 180 degrees F on a candy thermometer. Strain custard through a sieve into a pitcher-like container that you can easily pour from.
Place 4 ramekins on a sheet tray. Divide the custard evenly among the ramekins, and place in the oven. Fill the pan half-way up the sides of ramekins with hot water. Bake for 10 minutes, and then turn the pan around, and bake for 15 minutes more, or until set. Remove from the oven, and let cool to room temperature in a water bath. Chill for at least 2 hours. Generously sprinkle the tops of the crème brulee with sugar, and then caramelize with a kitchen torch. If you do not have a kitchen torch, then place ramekins under the broiler for 1 to 2 minutes until sugar caramelizes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Christine McCabe Tenor