Passionfruit Custard Pots

As I mentioned in the Fran’s Fantastic Fudge post, a couple of weekends ago Simon and I went down to Taranaki for a visit and ended up leaving with a whole lot of food.  We were given heaps of passionfruit.  Simon made passionfruit curd but we still had some leftover, so we made these delicious passionfruit custards to use up the rest.

Serves 4.

1 cup milk
1 cup cream
3 eggs
1 egg yolk, extra
⅓ cup caster sugar
½ cup passionfruit pulp (approximately 4 passionfruit)

Preheat the oven to 160°C.  Place the milk and cream in a saucepan over a low heat and heat until hot, but not boiling.  Place the eggs, yolk and sugar in a bowl and whisk until pale (however, we had been given fresh eggs and they had super yellow yolks – they seemed to become more florescent in colour the more I whisked!).  Slowly whisk the hot milk mixture into the egg mixture.  Strain the mixture back into the saucepan then add the passionfruit pulp.  Return to the heat and stir over a low heat for approximately three minutes or until the mixture has thickened slightly.
Pour the mixture into 4 x ¾ cup capacity ramekins or heatproof dishes and place in a baking dish.  Fill the baking dish with enough hot water to come halfway up the sides of the ramekins.  Bake for 20 minutes or until the custards are just set.  Remove from the baking dish and refrigerate for 2-3 hours or until cold before serving.