using a food mill, with fine sieve, remove the seeds from the passion fruit pulp

mix sugar and yolks until smooth, add cream and fruit pulp, mix again.

fill ramekins and bake  1h 1/4 in preheated oven at 105 °C

cool at room temperature 20 minutes and 40 minutes in the fridge

take your creams out of the fridge just before serving. spread 1mm of sugar at the surface of the cream and caramel crust with a blowtorch