• ¾ cup (185 g/6 oz) white granulated sugar to caramelise moulds
• ⅓ cup (90 mL/3 fl oz) water
• 225 mL (7 fl oz) passionfruit juice (from 5–6 passionfruit)
• 4 eggs
• 4 egg yolks
• 170 g (5½ oz) caster (superfine) sugar
• 75 mL (2½ fl oz) light (single) cream
• Fresh passionfruit for garnish

PLACE THE MOULDS on a large, flat baking sheet (to protect the bench) and have to hand a pair of tongs with a firm grip. Put the sugar and water in a saucepan. Stir over a medium heat just until the sugar has dissolved. Let the sugar syrup boil until it is a pale golden colour. This will probably take 10–15 minutes. If it browns unevenly in the pan you can shake the pan to even the colour out. Do not stir with a spoon or the sugar will crystallise. Dip the base of the saucepan in cold water to stop the sugar from cooking further. Pour the syrup into the moulds, then pick them up with the tongs and swirl the syrup so that it coats the sides. Pour any excess syrup back into the saucepan. Be extremely careful not to get the caramel on yourself, it will burn badly. If the caramel becomes too thick, warm it gently over a low heat. To remove any excess caramel from the saucepan, fill it with water and boil until the caramel is dissolved.

TO MAKE THE PASSIONFRUIT JUICE, slice open the passionfruit and scoop out all the pulp. Pass this through a fine sieve and discard the seeds. This is slightly easier if you put the pulp in a food processor and process for a few minutes.

PREHEAT THE OVEN to 160°C (315°F). Place the eggs and yolks in a bowl, add the sugar and whisk until just combined. Heat the passionfruit juice and cream in separate pans over a medium heat to just below boiling. Pour the juice onto the eggs, stirring all the time, then add the cream. Strain the mixture through a fine strainer, then pour it into the caramelised moulds. Place the moulds in a shallow baking pan and pour in hot water to come about one-third of the way up the sides of the moulds. Cover the pan with aluminium kitchen foil and place it in the oven for 20–30 minutes. To test the custards, peel back one corner of the foil, being careful of the escaping steam, and gently shake the tray. The custards should be firm but with a slight wobble still in the centre. To be able to judge this takes practice!

WHEN THEY ARE COOKED, remove the moulds from the baking sheet and place them in the refrigerator for at least 5 hours. The custards will be easier to turn out if they are made the day before you want to serve them.

TO MAKE COCONUT WAFERS, preheat the oven to 150°C (300°F). Chop the coconut or palm sugar as finely as possible. Place all the ingredients in a bowl and mix together. Don’t worry if there are some lumps of coconut or palm sugar, as they will melt.

HAVE READY a baking sheet covered with nonstick silicon paper or another non-stick surface. Spread circles of the mixture on the baking sheet as thinly as possible, to about a 10 cm (4 in) diameter. If you have thick patches you will find these do not cook and stay soft. Bake in the oven for about 5 minutes. The wafers will be a dark golden brown because of the coconut or palm sugar, but do not overcook them or they will be bitter. You may want to test one first to check.

WHEN THE WAFERS ARE READY, remove the baking sheet from the oven and let the wafers cool for a few minutes, then carefully peel them off. If you have used non-stick silicon paper, you should be able to do this with your hands, a scraper or a knife. If desired, shape the wafers by draping them while still warm over a rolling pin or other curved object. This should make about eight coconut wafers.

TO SERVE CUSTARDS, press lightly around the edges of the moulds and turn the custards out onto plates. They may be garnished with a little fresh passionfuit if desired. Serve with the coconut wafers.