Ingredients

1/2 cup of passionfruit pulp (about 6)
1 vanilla bean pod, seeds only
A few mint leaves for garnish
1 cup milk
1 cup cream
3 eggs
1/3 cup caster sugar
4 large or 6 small ramekins

Method

Preheat oven to 160°C

Mix vanilla seeds, milk, cream, eggs and sugar in a saucepan. Whisk gently (you don’t want to create froth) over heat until well combined and the mixture is hot (about 5 minutes, do not boil)

Add the passionfruit pulp and cook for a further 3 minutes or until slightly thickened

Fill each ramekin with the mixture

Fill a roasting dish with hot water (about halfway up the ramekins) and place ramekins carefully in the water bath

Bake for 20 minutes or until there is a slight wobble in the middle of the custard

Allow to cool slightly, garnish with mint leaves and serve