• ½ c caster sugar
• 4 eggs
• 1 cup cream
• 1 ½ tbsp passion fruit pulp
• 2 tbsp lemon juice

Toffee topping:

• ½ c caster sugar
• ¼ c water

Preheat the oven to 170C.  Hand whisk together the caster sugar, eggs, cream and lemon juice.  Pour the mixture into four ramekin dishes (1 cup capacity) and place in a large baking dish.  Pour boiling water into the baking dish until it reaches just below the top the ramekins.

Bake for 35 mins or until the custard is set with a slight wobbly centre.  Remove the ramekins from the baking dish, cool and refrigerate of at least 4 hours.

Heat the sugar and water in a saucepan, still until the sugar is dissolved and bring to a gentle boil without stirring until turns pale caramel.  Work quickly and pour the toffee over the chilled custard using a metal spoon.

Leave to set.  Yum!