Directions

1. Preheat the oven to 350 degrees F. Heat the sugar with the water in a small, heavy pan over a medium heat, until it turns golden brown, then pour it into a flan mold, tilting it so the caramel covers the base and runs partway up the sides. Mix the eggs, passion fruit juice and condensed milk together in a food processor or blender, and then pour the mixture over the caramel in the flan mold. Put the flan mold in a roasting tin and pour an inch of boiling water into the roasting tin. Cover everything loosely with a sheet of aluminum foil and cook for 30 minutes or until the flan is completely set. Let it come to room temperature, and then chill it in the refrigerator for 4 hours. To serve, pour a couple of rings of raspberry ice cream syrup on a plate and pull a knife tip through to make patterns. Unmold the flan and decorate it with passion fruit seeds.