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1.
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Combine sugar and water in a small saucepan and stir over low heat till sugar dissolves.
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Continue cooking, without stirring, till the mix is boiling rapidly.
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Allow to continue till the mix is a pale caramel colour - don't allow to turn dark brown or possibly the caramel will be bitter.
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Remove saucepan from heat and stand in cool water to stop the cooking.
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Pour a small amount into 6 X 150mls.
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souffle dishes or possibly ramekins and tilt to proportionately coat the base only.
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Extreme care needs to be taken when handling the caramel to prevent burns.
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2.
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Pre-heat oven to 160deg.C.
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Beat sugar, whole Large eggs and egg yolks together lightly.
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Heat separately the passionfruit juice and cream to almost boiling point.
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Add in both to the egg mix, stirring constantly, to combine.
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Work quickly so which the Large eggs don't cook before the mix is combined.
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3.
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Strain the mix and pour proportionately into the caramel-lined moulds.
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Place in a large baking dish and fill with warm water to come halfway up the sides of the moulds.
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Bake in oven for 25-30 min or possibly till the custard has set.
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Remove moulds from the baking dish and allow to cold.
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Store in refrigerator for at least 4 hrs or possibly overnight before serving with freshly spooned passionfruit.
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Note: Passionfruit juice is made by spooning passionfruit pulp into a fine sieve placed over a bowl.
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Push the pulp through and throw away the seeds.
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This is made easier by placing pulp in a food processor or possibly blender and processing for a few min before pouring into the sieve.
