Passion Fruit Crème Caramels - cooking recipe

Ingredients

3/4 cup granulated sugar
2 None passion fruits, pulp scooped out
1 cup milk
3/4 cup heavy cream
2 (2 inch) strips lemon zest
3 None large eggs, plus 2 large egg yolks

Preparation

Stir 1/2 cup sugar and 1/4 cup water in a small saucepan over high heat, without boiling, until sugar has dissolved. Bring to a boil. Boil, without stirring, until mixture is caramelized. Remove from heat and let bubbles subside. Gently stir in passion fruit pulp. Distribute between 6 greased 4 oz metal molds. Place in a 5 quart slow cooker.
Meanwhile, combine milk, heavy cream and lemon zest in a medium saucepan. Bring to a boil then remove from heat. Whisk eggs, egg yolks and remaining sugar until combined. Gradually whisk in hot milk mixture then strain into a large measuring cup, discarding lemon zest. Distribute between metal molds.
Add enough boiling water to cooker to come halfway up sides of molds. Cook, covered, over low heat for 1 hour 30 mins, or until firm. Remove from slow cooker, cover and chill overnight.
Run a knife along edges of creme caramels. Invert onto serving plates.