Ingredients Jump to Instructions ↓

  1. 1/4 teaspoon salt

  2. 1 1/3 cups fruit puree (1 ripe mango and 2 passion fruit) plus

  3. 1 fresh passion fruit , for garnish

  4. 5 yolks (large eggs )

  5. 3 cups whole milk

  6. 1/2 cup sifted all-purpose flour

  7. 1/2 cup sugar

  8. 3 whites (large eggs)

  9. 6 to 8 (6-ounce) ramekins

  10. 1 ripe pineapple , peeled, juiced and chilled well

  11. 1/3 cup toasted coconut , for garnish

  12. 1 fresh passion fruit, for garnish

Instructions Jump to Ingredients ↑

  1. 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


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