Australian Passionfruit Souffle

Step 1: Pre-heat the oven to 375°F.

Step 2: Slowly bring the milk, vanilla bean and sugar to a boil over a medium heat. Then take it off the heat and set aside.

Step 3: Remove the vanilla bean and cut it down the middle. Scrape out the seeds with a sharp knife tip and place them back into the milk. Discard the pod.

Step 4: Return the pan to a medium heat and bring the sauce to a boil, stirring the whole time.

Step 5: Cook sauce for about 40 seconds then remove from heat. Cover the surface of the sauce with plastic wrap and set aside to cool slightly.

Step 6: Grease several small souffle ramekins with butter and dust with a sprinkling of sugar. Set aside.

Step 7: Whisk the egg yolks into the slightly cooled sauce, one at a time, until smooth. Next, add the passionfruit pulp and stir well.

Step 8: In a clean metal bowl, beat the egg whites until stiff with an electric beater.

Step 9: Spoon half the egg whites into the sauce with a clean metal spoon. Fold egg whites through very gently then fold in the remaining egg whites.

Step 10: Pour mixture to the top of the souffle ramekins. Level the mixture with a knife so that it's even.

Step 11: Bake until risen and slightly golden on top for about 15-20 minutes. Dust with icing sugar just before serving.