Prep 15 mins
Cook 0 mins
This is a weird-sounding recipe, but it tastes great and is very easy to make. I found it on the web but it is originally from an undated Australian book called 'Commonsense Cookery Book' which was written by the NSW Public School Cookery Teachers Association. I would recommend adding another couple of passionfruit (unless you have very large ones) and topping them with the pulp of an extra half or whole passionfruit. Keep in mind that the tablespoons called for in the recipe are the standard Australian tablespoon of 20ml, i.e. 1 tsp bigger than the rest of the world's standard tablespoon.
- 5 tablespoons cornflour
- 1 egg, separated
- 2 1⁄2 cups milk
- 1⁄2 cup sugar
- 1 tablespoon butter
- 4 passion fruit (4-6, depending on size)
- Blend cornflour with a little of the milk to make a paste.
- Place remainder of milk and sugar in a saucepan and bring to the boil.
- Stir in the cornflour paste and cook for 3 minutes while stirring.
- Add the butter and egg yolk, and stir and cook the mixture gently for 1 minute.
- Fold in the stiffly beaten egg white and then the passionfruit pulp.
- Pour into a wet mould, cool, cover and chill until set.
- Unmould to serve and serve with custard, cream, ice cream and/or extra passionfruit pulp.