½ cup Chelsea Caster Sugar
4 eggs
1 cup cream
1 ½ Tbsp passion fruit pulp
2 Tbsp lemon juice

Toffee topping:
½ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar
¼ cup water

Preheat oven to 170°C. Hand whisk together the caster sugar, eggs, cream, fruit pulp and lemon juice.
Pour mixture into four ramekins (1 cup capacity) and place in a deep baking dish. Pour boiling water into the baking dish until it reaches just below the top of the ramekins. Bake for 35 minutes or until custard is set (there should still be a slight wobble in the centre). Remove ramekins from dish, allow to cool before refrigerating for a minimum of 4 hours.

Toffee topping: Heat sugar and water in a saucepan until sugar has dissolved then bring to a gentle boil without stirring until it just turns a pale caramel colour (don’t stir or it may crystallise).
Remove immediately and drizzle sparingly over the chilled custard pots using a metal spoon, leave to set (unrefrigerated).

Tip: Once the toffee starts to change colour work quickly as it can set fast. When passion fruit are not in season use store bought pulp.