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Passionfruit Custard

600 ml (1 pint) Pouring cream (35%) butterfat
5 egg yolks
100 gm (3 oz) caster (superfine) sugar
6 Passionfruit

Cut the passionfruit in half and scoop out the pulp. Strain the
pulp and set the juice aside. Add 2 tablespoons of the seeds back
to the juice. Discard the remaining seeds In a small saucepan bring
the cream gently to the simmer. In a larger saucepan bring 600 ml
(1 Pint) of water to the boil. In a large heatproof bowl (stainless
steel is ideal) whisk together the egg yolks and sugar. When the
cream has just reached boiling point pour onto the yolk mixture
and whisk to combine. Place the bowl over the simmering water and
stir continually until the mixture is cooked. You can tell it is
ready when the mixture coats the back of a spoon. Add the passionfruit
juice and continue to cook for a minute more. Remove from the heat
and pour into a shallow tray and let cool. When cool, transfer to
a small bowl and keep covered in the refrigerator.

Makes 2 1/2 cups.

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