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1
Pre-heat the oven to 375F.
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2
Slowly bring the milk, vanilla bean and sugar to a boil over a medium heat.
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3
Then take it off the heat and set aside.
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4
Remove the vanilla bean and cut it down the middle.
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5
Scrape out the seeds with a sharp knife tip and place them back into the milk.
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6
Discard the pod.
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7
Return the pan to a medium heat and bring the sauce to a boil, stirring the whole time.
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8
Cook sauce for about 40 seconds then remove from heat.
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9
Cover the surface of the sauce with plastic wrap and set aside to cool slightly.
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10
Grease several small souffle ramekins with butter and dust with a sprinkling of sugar.
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11
Set aside.
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12
Whisk the egg yolks into the slightly cooled sauce, one at a time, until smooth.
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13
Next, add the passionfruit pulp and stir well.
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14
In a clean metal bowl, beat the egg whites until stiff with an electric beater.
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15
Spoon half the egg whites into the sauce with a clean metal spoon.
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16
Fold egg whites through very gently then fold in the remaining egg whites.
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17
Pour mixture to the top of the souffle ramekins.
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18
Level the mixture with a knife so that it's even.
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19
Bake until risen and slightly golden on top for about 15-20 minutes.
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20
Dust with icing sugar just before serving.
