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.

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.

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