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Passionfruit and coconut creme caramels
date:Sep 13, 2013
ithout stirring, for 5 minutes or until golden brown. Remove from heat and add the passionfruit pulp. Stir to combine. Pour evenly among six 2/3-cup (160ml) capacity heatproof moulds or ramekins.

3. Whisk together the remaining sugar, coconut milk, milk and eggs in a large bowl. Strain through a fine sieve into a jug. Pour evenly among the prepared moulds. Place in a roasting pan. Pour enough boiling water into the pan to come halfway up the sides of each mould.

4. Bake in preheated oven for 3

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