Ingredients

• 3 passion fruits
• 135 g sugar
• 45 g cornstarch
• 6 egg yolks
• pinch of salt
• cube of butter
• 480 ml milk

Instructions

Heat the milk and bring close to a boil.

Mix the passion fruit pulp with seeds, sugar, cornstarch, egg yolks and salt in a bowl.

Temper the egg yolks with a ladle of milk. After the yolks are tempered, add the milk over in small amounts.

Return the mixture to the pot and cook over medium heat, stirring constantly, until the mixture thickens.

Remove from heat and add the butter.

Let the custard cool down by covering with plastic wrap or cartouche.