Caramel Custard Syrup:
Combine sugar and water in medium pot, place over medium heat.
Brush the sugar from the inside edge of the pan with water using a pastry brush to prevent crystallisation.
Simmer fast for about 8 mins or until mixture turns golden brown (it should register 160C on a sugar thermometer - this is crack stage when a teaspoon of mixture will snap when dropped into a cup of cold water)
Remove from heat and carefully pour in extra water.
Using the pot handle, swirl the pot around to combine the mixture.
Pour about 10mls of the syrup into each plastic lidded mould (use a mould no larger than 130mls).
Leave caramel until it is firm before pouring in the custard mixture.
Whisk the sugar, eggs and yolks together in bowl until combined.
Heat cream and milk together with vanilla bean until scalding.
Remove from heat, stand 5 minutes. Remove vanilla bean
Slowly pour cream mixture into egg mixture, whisking constantly to combine, strain: skim any froth from surface.
Pour about 100ml of custard into each mould.
Place the moulds in a baking dish, pour boiling water into the baking dish to come halfway up the sides of the moulds. Cover the custards well with foil to seal completely.
Bake at 140C for about 1 hour or until just set.
Remove from bain marie and cool slightly before refrigerating for at least 6hrs or overnight.
Strain pulp well through a sieve, pushing the pulp with a spatula to extract all the liquid (be careful not to break the seed).
You should have about 250ml fresh passionfruit juice and 250g passionfruit seeds.
Place the passionfruit seeds in pan of boiling water, boil for 10mins, and whisk vigorously, occasionally to loosen the skins from the seeds, strain; discard the water.
Add the seeds to a bowl of clean cold water, whisk again; strain.
Run water at high pressure over the seeds in the sieve to wash away any remaining skin and leave clean ‘skin free’ seeds; set aside.
Combine sugar, reserved fresh passionfruit juice and water in large pan; stir over low heat to dissolve the sugar.
Bring to the boil, simmer for about 4 minutes or until slightly syrupy.
Stand 5mins; remove any scum from the surface.
Stir in 30g of the ‘skin free’ seeds (reserve remaining seeds for next time). Serve dessert with sliced mango.
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