1. Preheat oven at 190 degrees.
2. PASTRY CREAM - Pour milk and cream into a pan and bring to boil then turn off.
3. In a separate bowl place 3 egg yolks and 3.5 tbsp sugar.
Whisk the mixture on high for 1 min.
4. Add 1 tbsp flour and 1/2 tbsp corn flour to thicken it and mix again.
5. Put a splash of the hot cream mixture into the egg mixture then mix it through to stop lumps.
Then pour in the rest of the cream and hand whisk.
6. Turn the heat back on to medium heat and pour the mixture back into the pan and keep whisking
till it turns to custard consistency.
7. Cut the passionfruit in half, scoop and sift pulp to separate juice and seed.
8. Slice the bananas then blend with passionfruit in a blender.
Add this into the pastry cream then mix.
10. PREPARE RAMEKINS - use a butter brush and coat the ramekins with butter with vertical strokes.
11. LINE WITH SUGAR - tip 3 tbsp sugar into 1 ramekin and turn, you will see all the sugar stick
to the butter then tip into the next ramekin. Place them in the fridge so the butter solidifies.
12. MERINGUE MIXTURE - Place egg whites into the mixer, whisk on full speed. Add 100g
sugar sprinkling a spoonful at a time and keep whisking until you see hard peaks form.
TO CHECK - Tip the whole bowl upside down and if nothing slides then it is perfect.
13. Take 1/3 of the meringue mixture and add into the pastry cream. Hand whisk it very vigorously,
then fold slowly the rest of the meringue mix into the pastry cream. Make sure you don’t knock all
the air in the mixture.
14. Place a cloth down, then fill the ramekins half full then bang it onto the cloth to get the mixture
into the bottom of the mould. Then top them off by filling it up to the top.
16. Use a palette knife to level the top of the ramekins then use your thumb to create dip around
the mould to stop the souffle from rolling over the edge.
17. Place in the oven and bake for 10-15min or until the souffle rises and has a crisp top.
Sprinkle with icing sugar.