Passionfruit Pudding
Indulge in the tropical allure of Passionfruit Pudding, a velvety dessert that perfectly balances creamy richness with tangy passionfruit flavor. Made with fresh or canned passionfruit pulp, whole milk, and heavy cream, this pudding is luxuriously smooth, thanks to the addition of buttery egg yolks and a subtle hint of vanilla. The delicate thickening from cornstarch ensures a luscious texture that melts in your mouth, while a quick garnish of passionfruit seeds adds a delightful crunch. Ready in just 35 minutes (plus chilling time), this elegant treat is ideal for dinner parties or a decadent weeknight dessert. Serve it chilled in individual glass cups to showcase its vibrant golden hue, and savor the irresistible taste of the tropics in every spoonful! Perfect for fans of passionfruit recipes, creamy desserts, and quick gourmet indulgences.
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Recipe Information
Ingredients
- 200 ml Passionfruit pulp (fresh or canned)
- 250 ml Whole milk
- 250 ml Heavy cream
- 100 g Granulated sugar
- 4 Egg yolks
- 25 g Cornstarch
- 1 tsp Vanilla extract
- 30 g Butter (unsalted)
- 2 tbsp Passionfruit seeds (optional, for garnish)
Instructions
In a medium saucepan, combine passionfruit pulp, whole milk, and heavy cream. Place the saucepan over medium heat and gently warm the mixture, stirring occasionally. Remove from heat just before it starts to boil.
In a separate large mixing bowl, whisk together egg yolks, granulated sugar, and cornstarch until the mixture is smooth and pale.
Gradually pour the warm passionfruit mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking prematurely.
Pour the combined mixture back into the saucepan and return it to medium-low heat. Stir continuously with a wooden spoon or a heat-resistant spatula to prevent lumps.
Cook the mixture for about 8–10 minutes, or until it thickens to a creamy pudding consistency. Do not let it boil.
Remove the saucepan from heat. Stir in the vanilla extract and butter until fully incorporated.
Strain the pudding through a fine mesh sieve to remove any lumps and ensure a smooth texture. Divide the pudding evenly between 4 serving glasses or bowls.
Let the pudding cool for about 15 minutes at room temperature before covering each serving with plastic wrap. Press the plastic wrap lightly onto the surface of the pudding to prevent a skin from forming.
Refrigerate the puddings for at least 2 hours, or until fully chilled and set.
Before serving, garnish with a drizzle of passionfruit pulp or a sprinkle of passionfruit seeds for an extra tropical flair, if desired.
Nutrition Facts
Calories |
2123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1084 mg | 361% | |
| Sodium | 280 mg | 12% | |
| Total Carbohydrate | 188.1 g | 68% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 137.5 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 442 mg | 34% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1226 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
