-
Place 150g/ 5 oz cup of the caster
sugar in a heavy-based saucepan.
-
Add the water and heat gently until
the sugar has dissolved.
-
Increase the heat and boil until the
syrup turns a dark golden color.
-
Meanwhile, cut each passion fruit in
half.
-
Scoop out the seeds into a sieve set
over a bowl.
-
Press the seeds against the sieve to
extract all their juice.
-
Spoon a few of the seeds into each of
four 150ml/ 2/3 cup ramekins.
-
Set the juice aside.
-
Peel back the papery casing from each
physalis and dip the orange berries into the caramel.
-
Place on a sheet of non-stick baking
paper and set aside.
-
Pour the remaining caramel carefully
into the ramekins.
-
Preheat the oven to 150°C/300°F.
-
Whisk the eggs, egg yolk and remaining
sugar in a bowl.
-
Whisk in the cream and milk, then the
passion fruit juice.
-
Strain into each ramekin, then place
the ramekins in a baking tin.
-
Pour in hot water to come halfway up
the sides of the dishes and bake for 40-45 minutes, or until just
set.
-
Remove the custards from the tin and
leave to cool, then cover and chill them for 4 hours before serving.
-
Run a knife between the edge of each
ramekin and the custard and invert each in turn on to a dessert
plate.
-
Shake the ramekins firmly to release
the custards.
-
Decorate each with a dipped physalis.
