Ingredients
Method
1.Stir sugar and the water in small saucepan over high heat, without boiling, until sugar dissolves; bring to the boil. Boil, uncovered, without stirring, until mixture is deep caramel in colour. Remove from heat; allow bubbles to subside, gently stir in passionfruit pulp. Divide toffee mixture into six greased ½-cup (125ml) metal moulds. Place moulds in 4.5-litre (18-cup) slow cooker.
2.Meanwhile, combine milk, cream and rind in medium saucepan; bring to the boil. Whisk eggs, egg yolks and extra sugar in large bowl until combined; gradually whisk in hot milk mixture. Strain mixture into large jug; discard rind. Pour mixture into moulds. Pour enough boiling water into cooker to come halfway up sides of moulds.
3.Cook, covered, on low, about 1½ hours or until crème caramels feel firm. Remove moulds from cooker. Cover moulds; refrigerate overnight.
4.Gently ease crème caramels from sides of moulds; invert onto serving plates.
