- 250ml/9fl oz whole milk
- 2 tbsp caster sugar
- 2 free-range egg yolks
- 1 tsp cornflour
- 2 passion fruits, pulp scooped out, skins reserved
- Preheat the oven to 200C/400F/Gas 6.
- Place the milk and sugar into a saucepan and bring to the boil.
- Whisk the egg yolks and cornflour together in a bowl.
- Remove the pan from the heat and whisk in the egg yolks and cornflour mixture, whisking continuously until the mixture starts to thicken.
- Mix the passion fruit pulp into the custard mixture, pour the souffleé mixture into the reserved hollowed-out passionfruit skins and place onto a baking tray. Transfer to the oven to cook for 5-7 minutes or until risen and golden brown. Serve immediately.