Passion Fruit Puddings

• 2/3 cup plus 1 tbsp cornstarch
• 1 quart (1 liter) whole milk
• 1/3 cup sugar
• 8 ripe passion fruit
• 1 1/4 cup custard cups or ramekins

1. Sprinkle the cornstarch over 1 cup milk in a bowl and stir to dissolve.
2. Bring the remaining 3 cups milk just to a boil over medium heat.
3. Whisk the hot milk into the cornstarch mixture then return to the saucepan and stir over medium-low heat until the mixture simmers.
4. Reduce the heat to very low and simmer gently for 5 minutes.
5. Stir in the sugar.
6. Rinse the molds with cold water.
7. Cut 3 of the passion fruit in half, scoop out the seeds, and rub through a sieve over a bowl, discarding the seeds.
8. Stir into the cornstarch mixture, then divide among the molds.
9. Press a piece of plastic wrap directly on the surface of each pudding.
10. Refrigerate for at least 2 hours or until set.
11. Briefly dip the bottom of each mold in a bowl of hot water.
12. Unmold each onto a dessert plate.
13. Cut the remaining 5 passion fruit in half, and spoon equal amounts of the fruit over the puddings.
14. Serve chilled.

cornstarch, liter, sugar, passion fruit, custard

Taken from www.cookstr.com/recipes/passion-fruit-puddings (may not work)