Add sugar and passionfruit pulp to small saucepan and cook over medium heat, stirring constantly until sugar melts. Cook until the caramel starts to turn a golden brown which should take a few minutes. Turn off heat and remove from burner.
Take 6-4oz. ramekins and add a few tablespoons of the passionfruit caramel. Swirl the passionfruit caramel around the ramekin and its sides.
Add eggs, egg yolks, heavy cream, milk, vanilla extract, and sweetened condensed milk to a blender, and blend until everything is incorporated. Set aside.
Use a sieve to strain the flan mixture from the blender to remove any foam or bubbles. Add flan mixture to the six ramekins. Add ramekins to a 13x9 baking dish and create a water bath by filling the baking dish with hot water so that it comes up to the sides of the ramekins.
Bake at 300 degrees for an hour.
Remove ramekins from the water bath and let cool at room temperature for 30 minutes.
Cover the ramekins with foil and place in the refrigerator for at least two hours to chill.
Take flan from the refrigerator and run a knife around the inside of the ramekins to loosen the flan. Take a plate and cover the ramekin and quickly flip the flan over releasing it on the plate.