1. Preheat the oven to 400 °F/ 200 °C

2. Line a medium-sized bowl with a fine mesh cheesecloth.

3. Slice 12-15 passion fruit in half and scoop out the seeds and pulp into the middle of the cheesecloth.

4. Gather up the ends of the cheesecloth and gently squeeze the end with the pulp and seeds so that the juice drizzles out into the bowl. Roughly a dozen passion fruit will produce 1/2 cup juice.

5. Set the remaining seeds/pulp in the cheesecloth aside for the topping.

6. Whisk the milk, cream, eggs, and sugar together in a medium bowl until well combined.

7. Slowly blend in the passion fruit juice.

8. Pour the mixture evenly into four 4-ounce ramekins.

9. Bake in preheated oven for 20 minutes or until light golden on top.

10. Remove ramekins from the oven and let cool for 5 minutes.

11. Drizzle the top of each ramekin with one or two teaspoons of (optional) topping and serve immediately.

Passion Fruit Syrup Topping

1. While the custard is baking, combine passion fruit seeds and pulp with sugar in a small saucepan.

2. Cook, over medium-low heat, until the sugar dissolves and the mixture starts boiling.

3. Turn the heat to low and continue cooking for another minute or two to thicken the sauce slightly.

4. Remove pan from heat, set aside, and let the sauce cool until custards are finished baking.