Preheat oven to 325°F.

Place heavy cream and vanilla paste into a small pot.

Place pot on the stovetop over medium low heat. Heat, stirring, until just hot.

Remove from heat and allow to cool for about 10 minutes to infuse the flavors.

Fill a medium pot with a quart of water. Place over high heat and bring to a boil.

Remove from heat and set aside.

While water is coming to a boil, place egg yolks, 1/4 cup sugar and salt in a small bowl. Whisk until combined.

While whisking, gradually add the cream mixture until all is incorporated.

Add passion fruit liquid. Whisk until just combined. Strain this mixture, if necessary.

Pour mixture into custard cups or ramekins.

Place cups or ramekins in an oven-safe casserole dish or dishes.

Carefully, pour hot boiled water into the casserole until it is halfway up the sides of the custard cups or ramekins to make a water bath.

Carefully place the casseroles into preheated oven. Bake for 30 to 45 minutes, testing for doneness with a toothpick (it should still wiggle gently). Remove from the oven.

Carefully transfer hot ramekins to a wire rack. Cool for about 30 minutes.

Then cover each with plastic wrap.

Place in refrigerator and chill overnight.

When ready to serve, sprinkle a thin layer of the remaining 1/4 cup sugar on top. Carefully use a creme brulee torch in a back and forth or circular motion to caramelize the sugar to a crisp. Alternately, place ramekins on a cooking sheet and place on top rack of oven set to high broil. Watching very closely, brown the sugar. When sugar starts to bubble and turn brown the sugar is caramelized and ready to remove Do not burn.

Serve immediately while the custard is still cold and the sugar top hardened.