1. Pre-heat the oven to 375°F. 2. Slowly bring the milk, vanilla bean and sugar to a boil over a medium heat. Then take it off the heat and set aside. 3. Remove the vanilla bean and cut it down the middle. Scrape out the seeds with a sharp knife tip and place them back into the milk. Discard the pod. 4. Return the pan to a medium heat and bring the sauce to a boil, stirring the whole time. 5. Cook sauce for about 40 seconds then remove from heat. Cover the surface of the sauce with plastic wrap and set aside to cool slightly. 6. Grease several small souffle ramekins with butter and dust with a sprinkling of sugar. Set aside. 7. Whisk the egg yolks into the slightly cooled sauce, one at a time, until smooth. Next, add the passionfruit pulp and stir well. 8. In a clean metal bowl, beat the egg whites until stiff with an electric beater. 9. Spoon half the egg whites into the sauce with a clean metal spoon. Fold egg whites through very gently then fold in the remaining egg whites. 10. Pour mixture to the top of the souffle ramekins. Level the mixture with a knife so that it's even. 11. Bake until risen and slightly golden on top for about 15-20 minutes. Dust with icing sugar just before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
