Passion Fruit Puddings

1. 1

   Sprinkle the cornstarch over 1 cup milk in a bowl and stir to dissolve.

2. 2

   Bring the remaining 3 cups milk just to a boil over medium heat.

3. 3

   Whisk the hot milk into the cornstarch mixture then return to the saucepan and stir over medium-low heat until the mixture simmers.

4. 4

   Reduce the heat to very low and simmer gently for 5 minutes.

5. 5

   Stir in the sugar.

6. 6

   Rinse the molds with cold water.

7. 7

   Cut 3 of the passion fruit in half, scoop out the seeds, and rub through a sieve over a bowl, discarding the seeds.

8. 8

   Stir into the cornstarch mixture, then divide among the molds.

9. 9

   Press a piece of plastic wrap directly on the surface of each pudding.

10. 10

    Refrigerate for at least 2 hours or until set.

11. 11

    Briefly dip the bottom of each mold in a bowl of hot water.

12. 12

    Unmold each onto a dessert plate.

13. 13

    Cut the remaining 5 passion fruit in half, and spoon equal amounts of the fruit over the puddings.

14. 14

    Serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.