Ingredients
Units
Scale
- 1/2 cup granulated sugar
- 1/4 cup passionfruit pulp
- 2 tablespoons water
- 3 cups whole milk
- 3/4 cup granulated sugar
- 4 large whole eggs
- 3 large egg yolks
- 1/2 cup passionfruit pulp, strained
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a small saucepan, combine sugar and water. Cook over medium-high heat, just swirling the pot, until the syrup turns a deep amber (6–8 minutes).
- Carefully stir in the passionfruit pulp (it will bubble vigorously). Swirl until smooth.
- Immediately divide the caramel among 6 ramekins, swirling to coat the bottoms.
- Warm the milk in a saucepan over medium heat until just steaming.
- In a bowl, whisk eggs, yolks, sugar, vanilla, and salt until well combined.
- Slowly add the hot milk to the egg mixture while whisking constantly to temper.
- Stir in passionfruit pulp.
- Strain the custard through a fine sieve into a pitcher to catch any cooked egg bits and seeds.
- Pour custard into the caramel-lined ramekins.
- Place ramekins in a deep baking dish and fill the dish with hot water halfway up the ramekins.
- Bake at 325°F for 45 minutes, until the centers are just set but still slightly jiggly.
- Remove ramekins from the water bath, let cool, then chill for at least 4 hours or overnight.
- To serve, place in a bowl of warm water for about 1-2 minutes to loosen the caramel. Run a thin knife around each flan and invert onto a plate, letting the passionfruit caramel flow over the top.