INGREDIENTS

INSTRUCTIONS

1. Combine sugar and water in a small saucepan and stir over low heat
until sugar dissolves. Continue cooking, without stirring, until the
mixture is boiling rapidly. Allow to continue until the mixture is a
pale caramel colour - do not allow to turn dark brown or the caramel
will be bitter. Remove saucepan from heat and stand in cold water to
stop the cooking. Pour a small amount into 6 X 150mls. souffle dishes
or ramekins and tilt to evenly coat the base only. Extreme care needs
to be taken when handling the caramel to prevent burns.
2. Pre-heat oven to 160deg.C. Beat sugar, whole eggs and egg yolks
together lightly. Heat separately the passionfruit juice and cream to
almost boiling point. Add both to the egg mixture, stirring
constantly, to combine. Work quickly so that the eggs do not cook
before the mixture is combined.
3. Strain the mixture and pour evenly into the caramel-lined moulds.
Place in a large baking dish and fill with hot water to come halfway
up the sides of the moulds. Bake in oven for 25-30 minutes or until
the custard has set. Remove moulds from the baking dish and allow to
cool. Store in refrigerator for at least 4 hours or overnight before
serving with freshly spooned passionfruit.
Note: Passionfruit juice is made by spooning passionfruit pulp into a
fine sieve placed over a bowl. Push the pulp through and discard the
seeds. This is made easier by placing pulp in a food processor or
blender and processing for a few minutes before pouring into the
sieve.
Converted by MC_Buster.
Per serving: 532 Calories (kcal); 42g Total Fat; (72% calories from
fat); 31g Protein; 4g Carbohydrate; 1419mg Cholesterol; 261mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 6
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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