1 c  Sugar
1 c  Water
1 c  Sauterne
1 1/4 c  Heavy cream
5    Egg yolks
2    Whole eggs
1 1/2 c  Sugar
Heavy cream
- (in Australia, they have
- double cream, which is
- thick)
1 1/2 c  Passion fruit, spooned from
- shells and chilled

In saucepan, combine 1 cup sugar and 1 cup water. Boil until mixture
reaches a golden brown color. “Arrest” the caramel by placing the pot in
cold water. While hot, pour caramel into individual pudding molds (4 to 6,
depending on size), running the caramel up the sides. In a saucepan over
medium-high heat, reduce sauterne to half; cool. In mixing bowl, mix 1 1/2
cups sugar, egg yolks, whole eggs with cooled sauterne and cream. Pour
evenly into prepared molds. Bake in water bath 30 to 40 minutes at 350
degrees, until set. Cool then chill (make day before serving). To serve,
unmold puddings on individual serving plates. On one side, spoon heavy
cream. On the other, spoon passion fruit. Makes 4 to 6 servings.
Preparation time: 15 minutes Baking time: 30 to 40 minutes