Baked passionfruit custard

A delicious dinner party dessert recipe follows. You'll find it hard to stop at one of these beautiful, creamy passionfruit custards. Thanks to Donna Hay , from her wonderful recipe book 'fast, fresh, simple' for the recipe.

These were a sublime ending to a lovely evening with friends. The subtle sweetness of the custard was balanced by the tang of the passionfruit and a dollop of mascarpone cheese on top. Just simply lovely.

What you'll need

Made 6 tea cup-sized custards

250ml milk
250ml pouring cream
3 eggs
1 extra egg yolk
75g caster sugar
125ml passionfruit pulp - you'll need 4 or 5 passionfruit

Cream and extra passionfruit pulp to serve

What to do

Preheat the oven to 160 degrees Celsius. Boil a kettle full of water.

Place the milk and cream in a saucepan over low heat and heat until hot, but not boiling.

Place the eggs, yolk and sugar in a bowl and whip with electric beaters until pale and fluffy.

Slowly whisk the hot milk/cream mixture into the egg mixture.

Now strain the mixture through a fine sieve, back into a clean saucepan. Add the passionfruit and mix to combine.

Over low heat, stir the mixture for about 5 minutes until it thickens slightly.

Pour the mixture into 6 tea cups or any container that can hold approximately 3/4 cup liquid. Place in a baking dish, spacing the custards apart evenly.

Using the hot water from the kettle, pour water into the baking dish until it comes approximately half or three quarters of the way up the cups/dishes you have used.

Place into the oven and bake for 25 minutes, until the custards are just set. Carefully remove from the baking dish and cool in the fridge for 3 hours until cold.

Serve with a dollop of cream and some passionfruit pulp drizzled over the top.

You will find it hard to stop at just one of these - I did!