TIP:Â Ensure moulds fit into your slow cooker before cooking. Custard should have a slight wobble. Or insert a knife into the centre, which should come out clean.
Ingredients
Method
To make caramel, stir sugar and ¼ cup water in a small saucepan over a low heat until sugar is dissolved. Bring to boil. Boil, without stirring, for about 7 minutes, or until mixture turns golden brown. Remove from heat. Quickly pour evenly into six metal moulds (1/2-cup capacity) to cover bases. Stand at room temperature until set.Â
Place moulds in a removable bowl of a 5 to 6-litre capacity slow cooker.
Whisk eggs, yolks and sugar in a large heatproof bowl until pale. Heat milk, cream, passionfruit and vanilla in saucepan over a medium heat until hot. Gradually whisk into egg mixture until combined. Strain into large jug. Divide evenly over caramel in moulds.
Pour in enough boiling water into cooker to come halfway up the side of moulds. Cover with lid.
Cook on Low for about 1 hour and 15 minutes, or until custard feels firm. Remove moulds. Transfer to a wire rack to cool to room temperature. Refrigerate, covered, overnight.
To serve, run a small knife around inside edge of moulds. Gently invert on to serving plates. Serve with extra passionfruit and mango cheeks.
