Passion Fruit Crème Caramels

• 3/4 cup granulated sugar
• 2 None passion fruits, pulp scooped out
• 1 cup milk
• 3/4 cup heavy cream
• 2 (2 inch) strips lemon zest
• 3 None large eggs, plus 2 large egg yolks

1. Stir 1/2 cup sugar and 1/4 cup water in a small saucepan over high heat, without boiling, until sugar has dissolved. Bring to a boil. Boil, without stirring, until mixture is caramelized. Remove from heat and let bubbles subside. Gently stir in passion fruit pulp. Distribute between 6 greased 4 oz metal molds. Place in a 5 quart slow cooker.
2. Meanwhile, combine milk, heavy cream and lemon zest in a medium saucepan. Bring to a boil then remove from heat. Whisk eggs, egg yolks and remaining sugar until combined. Gradually whisk in hot milk mixture then strain into a large measuring cup, discarding lemon zest. Distribute between metal molds.
3. Add enough boiling water to cooker to come halfway up sides of molds. Cook, covered, over low heat for 1 hour 30 mins, or until firm. Remove from slow cooker, cover and chill overnight.
4. Run a knife along edges of creme caramels. Invert onto serving plates.

sugar, passion, milk, heavy cream, lemon zest, eggs

Taken from recipes-plus.com/api/v2.0/recipes/33231 (may not work)