Australian Passionfruit Souffle

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup milk
• 1/2 vanilla bean
• 1/2 cup sugar
• 4 tablespoons butter
• 4 tablespoons flour
• 3 large eggs, separated
• 1 -2 passion fruit or 1/4 cup passion fruit pulp
• icing sugar, for dusting

Recipe

• 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.