Passionfruit Souffle

Grease four 180ml ramekins or six 150ml ramekins with butter. Dust the inside with caster sugar, shaking out the excess.

In a medium saucepan over a low heat, heat milk and Vanilla Bean Paste to a gentle simmer.

Place egg yolks, sugar and corn flour in a medium bowl and whisk to combine.

Once milk has reached a gentle simmer, add a couple of spoonful’s of hot milk into egg mixture and whisk to combine. Slowly pour remaining milk into egg mixture while whisking.

Pour mixture back into saucepan over a low heat and whisk constantly until mixture has thickened. Allow mixture to come to the boil and keep whisking for 1 minute. Push through sieve into a clean bowl and add passion fruit pulp and lemon juice, stirring to combine. Place cling wrap directly over custard to prevent a skin from forming. Allow to cool for 10 minutes before transferring to the fridge to cool completely.

Preheat oven to 180°C (fan forced). In the bowl of a stand mixer, whisk egg whites to a light foam. Add a tablespoon of the sugar and beat to soft peaks, then add remaining sugar a tablespoon at a time and beat to firm peaks.

Gently fold 1/3 of the egg white mixture into the custard. Fold remaining egg whites 1/3 at a time until incorporated.

Gently spoon into greased and sugared ramekins, filling just to the brim. Run a clean finger or thumb around the inside of the ramekins rim, to help the soufflés rise up, not out.

Bake 180ml ramekins for 14 minutes or 150ml for 12 minutes. Serve immediately with cream or ice cream.