Save Recipe Print
Total:
4 hr 15 min
Prep:
3 hr 45 min
Cook:
30 min
Level:
Easy

Ingredients

Directions

In a mixing bowl with a paddle, mix the sugar, salt, puree and yolks until smooth. Add the milk then fold in the flour. Beat the egg whites with the sugar until stiff peaks form. Fold in whites and fill ramekins 3/4 full. Bake at 350 degrees in a hotel pan filled half way with boiling water for 30 minutes. The pudding cakes will rise then fall when cooled. Store in refrigerator for at least 3 hours or overnight.

PLATING Chill large soup plates. Unmold cakes in the center of the plate and ladle in soup (pineapple juice). Garnish with coconut and passion fruit seeds.

Wine Suggestion: Moscato D'Asti, Cascinetta Vietti, 1998

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Passion Fruit and Mango Fruit Trifle

Recipe courtesy of Cheryl Smith

Mango Sherbet with Tropical Fruit Macedoine

Recipe courtesy of Alice Waters

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories