Ingredients
3 eggs, at room temperature
2 egg yolks
½ cup caster sugar
1 cup milk
2/3 cup pure cream
2 tblsps fresh passionfruit pulp, plus extra to serve
2 tsps vanilla extract
Mango cheeks, to serve
CARAMEL
1/2 cup caster sugar
Method
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To make caramel, stir sugar and ¼ cup water in a small saucepan over a low heat until sugar is dissolved. Bring to boil. Boil, without stirring, for about 7 minutes, or until mixture turns golden brown. Remove from heat. Quickly pour evenly into six metal moulds (1/2-cup capacity) to cover bases. Stand at room temperature until set.
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Place moulds in a removable bowl of a 5 to 6-litre capacity slow cooker.
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Whisk eggs, yolks and sugar in a large heatproof bowl until pale. Heat milk, cream, passionfruit and vanilla in saucepan over a medium heat until hot. Gradually whisk into egg mixture until combined. Strain into large jug. Divide evenly over caramel in moulds.
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Pour in enough boiling water into cooker to come halfway up the side of moulds. Cover with lid.
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Cook on Low for about 1 hour and 15 minutes, or until custard feels firm. Remove moulds. Transfer to a wire rack to cool to room temperature. Refrigerate, covered, overnight.
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To serve, run a small knife around inside edge of moulds. Gently invert on to serving plates. Serve with extra passionfruit and mango cheeks.