Pour the heavy cream, half and half, 3/4 cup of sugar, vanilla extract and 1 tablespoon of the passion fruit reduction you made into a pot. Heat it until it comes to a mild boil and turn the heat off. As the milk, sugar, vanilla and passion fruit heats, beat the eggs and egg yolks well. When the milk is ready, pour a little bit of the milk into the eggs while whisking the eggs quickly. Continue to add the milk little by little, whisking the eggs the whole time. When you are sure the milk and eggs are well whisked, pour the custard mixture through a strainer into the pan with the caramel. Place the flan pan into the large pan, and carefully fill the large pan with water, about half way up the side of pan with the flan.