1. Preheat the oven to 325 degrees fahrenheit. Lightly oil 8 oven safe ramekins. In a saucepan, add 3/4 cup sugar on medium heat. Cook without stirring sugar until golden brown. Then carefully pour hot caramel into each ramekin, making sure the bottom of the ramkin is completely covered.

2. In a medium sized mixing bowl add the sugar, eggs, milk, condensed milk and Bowl and Basket Passion Fruit Drink. Whisk together until combined and pour into each ramekin.

3. Add the ramekins to a roasting pan and fill halfway with hot water. Bake for 35 minutes at 325* fahrenheit. When the custard is finished it will be a little jiggly in the center.

4. Take ramekins out of the roaster and let cool in the refrigerator for at least 2 hours.

5. Make the syrup by boiling 1/3 cup sugar with1/4 cup Bowl and Basket Passion Fruit Drink until thickened. Then add passion fruit seeds and let cook for 5 minutes.

6. Flip the custard filled ramekin onto a plate and add the delicious passion fruit syrup over the top. Enjoy this sweet decadent dessert!