PASSIONFRUIT CREME CARAMELS
MAKES 6 PREP 20 MINS COOK 1 HOUR 30 MINS + CHILLING
½ cup caster sugar ¼ cup water 2 tbsp passionfruit pulp 1 cup milk ¾ cup pouring cream 2 x 5cm pieces lemon rind 3 eggs 2 egg yolks ¹⁄ cup caster sugar, extra
1 Stir sugar and water in a small saucepan over high heat, without boiling, until sugar dissolves. Bring to boil, then boil, uncovered, without stirring, until mixture is deep caramel in colour. Remove from heat. Allow bubbles to subside, then gently stir in passionfruit pulp. Divide toffee mixture into 6 greased ½-cup metal moulds. Place moulds in a 4.5-litre (18-cup) slow cooker.
2 Meanwhile, combine milk, cream and rind in a medium saucepan. Bring to boil. Whisk eggs, egg yolks and extra sugar in a large bowl until combined. Gradually whisk in hot milk mixture. Strain mixture into a large jug. Discard rind. Pour mixture into moulds. Pour enough boiling water into cooker to come halfway up the sides of moulds.
3 Cook, covered, on Low 1½ hours until creme caramels feel firm. Remove moulds from cooker. Cover moulds and refrigerate overnight.
4 Gently ease creme caramels from sides of moulds, then invert onto serving plates.