Passionfruit crème caramels

Tart passionfruit give these rich crème caramels a fruity lift.

  • 2 hrs 20 mins cooking
  • Makes 6 Item
  • Print


Passionfruit crème caramels
  • 1/2 cup (110g) caster sugar
  • 1/4 cup (60ml) water
  • 2 tablespoon passionfruit pulp
  • 1 cup (250ml) milk
  • 3/4 cup (180ml) pouring cream
  • 2 x 5cm pieces lemon rind
  • 3 eggs
  • 2 egg yolks
  • 1/3 cup (75g) caster sugar, extra


Passionfruit crème caramels
  • 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.

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