Passion Fruit Crème Caramels

1. 1

   Stir 1/2 cup sugar and 1/4 cup water in a small saucepan over high heat, without boiling, until sugar has dissolved. Bring to a boil. Boil, without stirring, until mixture is caramelized. Remove from heat and let bubbles subside. Gently stir in passion fruit pulp. Distribute between 6 greased 4 oz metal molds. Place in a 5 quart slow cooker.

2. 2

   Meanwhile, combine milk, heavy cream and lemon zest in a medium saucepan. Bring to a boil then remove from heat. Whisk eggs, egg yolks and remaining sugar until combined. Gradually whisk in hot milk mixture then strain into a large measuring cup, discarding lemon zest. Distribute between metal molds.

3. 3

   Add enough boiling water to cooker to come halfway up sides of molds. Cook, covered, over low heat for 1 hour 30 mins, or until firm. Remove from slow cooker, cover and chill overnight.

4. 4

   Run a knife along edges of creme caramels. Invert onto serving plates.

* Per serving · 4 servings · Values may vary.