Combine mashed durian flesh, whipping cream, milk and sugar in a non-stick saucepan. Use a hand whisk and stir over gentle low heat until
The mixture is warm. Remove the saucepan. Whisk the eggs and egg yolks together. (Do not overbeat.)
Pour the beaten eggs gradually into the warm milk mixture. Reheat saucepan over very low heat. Keep stirring until the mixture starts to thicken.
Pour the mixture into ramekin dishes. Stand the ramekins in a shallow baking tray and add hot water to the tray to halfway up the sides of the ramekins. Bake in preheated oven at 170°C for 30-35 minutes.
Remove the ramekins from the baking tray and leave to cool. Add a sprinkling of sugar over the top of the set custard. Grill at 250°C for 2-3 minutes or until the sugar caramelises.