Preheat the oven to 170°C (fan oven 150°C), gas mark 3.
Mix together the passion fruit juice and conserve and divide between 6 x 7.5cm (3in) round, 5cm (2in) deep ramekin dishes or any other heatproof and freezer-proof dishes. Put the ramekins in the freezer for 1hr or until the strawberry mixture has frozen.
With a wooden spoon, beat together the egg yolks, caster sugar, orange zest and ginger until well combined.
Put the cream in a saucepan and slowly bring to just below boiling. Immediately pour the hot cream onto the egg yolk mixture, stirring all the time with a wooden spoon. Leave to cool, then strain into a jug.
Sit the ramekins in a roasting tin. Pour the cooled custard onto the frozen sauce, then pour enough boiling water to come halfway up the sides of the dishes.
Cook in the preheated oven for about 25 mins or until a skin has formed on top of the custard but it is still wobbly in the middle. Chill the ramekins overnight in the fridge.
For the brulée topping; put a sheet of oiled foil on a baking sheet. Put the granulated sugar in a small saucepan and place over a gentle heat until the sugar begins to melt and turn golden brown.
Immediately pour the caramel onto the foil and leave until cold and set. Break into a food processor or blender and whizz to form a fine powder. Tip into a clean, dry jar and keep in a cool place.
About 2 hours before serving, heat the grill to its hottest setting. Sprinkle the powdered caramel evenly over the surface of the custards and put them under the grill about 5cm (2in) away from the heat. Grill for 2-3 mins until the caramel melts. Chill again until ready to serve.
The custards can be made up to 1 day ahead and kept in the fridge. The powdered caramel can be made up to 3 days ahead.
The strawberry sauce is frozen to prevent it from rising up into the custard mixture.
Making a powdered caramel makes life easier. It's simpler and faster to get an even caramel topping on the custards.