Passion Fruit Pudding: A Delicious Creamy Surprise!

Cut the passion fruits in half and scoop out the pulp. Set aside 1 cup of pulp for the pudding.

Heat the Milk:

In a medium saucepan, gently heat the milk over medium heat until it begins to steam. Be careful not to let it boil.

Mix the Egg Yolks and Sugar:

In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.

Combine Milk and Egg Mixture:

Gradually pour the hot milk into the egg mixture, whisking constantly to avoid curdling the eggs. Once combined, return the mixture to the saucepan.

Cook the Pudding:

Cook over low heat, stirring continuously until the mixture thickens (about 5-7 minutes). Be sure to stir constantly to prevent the pudding from sticking or burning at the bottom.

Add Passion Fruit:

Once thickened, remove from heat and stir in the passion fruit pulp, vanilla extract, and a pinch of salt. Mix well.

Chill the Pudding:

Pour the pudding into individual serving dishes or a large bowl. Cover with plastic wrap (to prevent a skin from forming) and refrigerate for at least 2 hours, or until fully chilled.

Serving and Storage Tips:

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