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

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Passion Fruit and Mango Fruit Trifle

Recipe courtesy of Cheryl Smith

Passion Fruit and Mango Sorbet

Recipe courtesy of Karen Caplan

Passion Fruit-Mango Smoothie

Recipe courtesy of Food Network Kitchen

Passion Fruit and Mango Mar-Tony

Recipe courtesy of Brian Boitano

Throwdown's Chocolate-Coconut Bread Pudding with Passion Fruit Sauce

Recipe courtesy of Bobby Flay

Passion Fruit Cheesecake

Recipe courtesy of Food Network Kitchen

Passion Fruit Sponge

Browse Reviews By Keyword

          Latest Stories