Guillaume Brahimi’s passionfruit soufflés with vanilla anglaise – Gourmet Traveller

Ingredients

• To grease moulds: softened butter
• 120 gm caster sugar, plus extra for dusting
• 300 gm eggwhite (about 9), at room temperature
• Passionfruit base
• 65 gm caster sugar
• 30 gm cornflour
• 250 ml strained passionfruit juice (from about 25 passionfruit)
• Seeds from ¼ vanilla bean
• Vanilla crème anglaise
• 160 ml each milk and pouring cream
• 2 vanilla beans, split and seeds scraped
• 4 egg yolks
• 50 gm caster sugar