PASSIONFRUIT CRÈME CARAMELS

PREP + COOK TIME 2 HOURS 15 MINUTES (+ REFRIGERATION) MAKES 6

½ cup (110g) caster sugar

¼ cup (60ml) water

2 tablespoons passionfruit pulp

1 cup (250ml) milk

¾ cup (180ml) pouring cream

2 x 5cm strips lemon rind

3 eggs

2 egg yolks

1/3 cup (75g) caster sugar, extra

1 Grease 6 x ½-cup (125ml) metal moulds.

2 Stir sugar and the water in a small saucepan over high heat, without boiling, for 3 minutes or until sugar dissolves; bring to the boil. Boil, uncovered, without stirring, for 5 minutes or until mixture is deep caramel in colour. Remove from heat; allow bubbles to subside, gently stir in passionfruit pulp. Divide the caramel between prepared moulds; place moulds into a 4.5-litre (18-cup) slow cooker.

3 Combine milk, cream and rind in a medium saucepan; bring to the boil. Whisk eggs, egg yolks and extra sugar in a large bowl until combined; gradually whisk in hot milk mixture. Strain into a large jug; discard rind. Pour mixture into moulds. Pour enough boiling water into cooker to come halfway up sides of moulds.

4 Cook, covered, on Low, for 1½ hours or until crème caramels are firm. Carefully remove the moulds from the cooker. Cover; refrigerate overnight.

5 Gently ease crème caramels from moulds; invert onto serving plates.