In a large bowl whisk the egg yolks together with whole jar of Tiptree passion fruit curd and sugar. Once pale and well mixed, heat milk and cream together with vanilla in a pan.
When the milk and cream mixture reaches boiling, immediately pour into egg mixture whisking quickly to combine ingredients to avoid lumps. Cream must be hot to begin tempering of eggs.
Place the crème brûlée moulds in a deep roasting pan. Pour desired amount of mix into each bowl. Then fill roasting pan with boiling water.
Cook in 170degree fan oven for 20-30 mins. Custard should still have a slight jiggle, not be completely stiff when removed from oven. Don’t overcook it otherwise cream can split and texture will be dry.
Allow to cool then cover with thin layer of caster sugar. Blow torch or grill until brûlée!