Directions
- Prepare ingredients: In a medium bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Set aside.
- Heat milk: In a saucepan over medium heat, bring the milk to a gentle simmer, stirring occasionally. Do not let it boil.
- Temper the egg mixture: Slowly pour about half of the hot milk into the egg mixture, whisking constantly to prevent curdling. Then pour the tempered egg mixture back into the saucepan with the remaining milk.
- Cook the pudding: Cook over medium-low heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 5–7 minutes.
- Add passion fruit: Remove from heat and stir in the passion fruit pulp and vanilla extract until fully combined. The pudding should be smooth, glossy, and aromatic.
- Chill: Pour the pudding into individual serving cups or a large bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours until fully set.
- Serve: Garnish with fresh whipped cream, a drizzle of passion fruit pulp, or a few mint leaves before serving.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 20 minutes
- Servings: 4–6
- Difficulty: Easy
Variations & Substitutions
- Dairy-Free Option: Use coconut milk or almond milk instead of whole milk for a tropical twist.
- Extra Creamy: Add 50 ml (1/4 cup) heavy cream to the milk before heating for a richer pudding.
- Layered Dessert: Layer passion fruit pudding with crushed cookies or sponge cake for a parfait-style dessert.
- Sweetener Swap: Use honey or maple syrup instead of granulated sugar for a natural sweetness.
Serving Suggestions
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