This recipe is for a passionfruit pastry cream that yields 2 1/2 cups. It calls for boiling milk and whisking it into egg yolks beaten with sugar and flour. The mixture is then simmered and stirred until thickened before removing from heat and adding passionfruit juice. The cream is chilled before serving layered with whipped cream and fresh fruit.

1. Passionfruit Pastry Cream<br />yield 2 ½ cups<br />ingredients:<br />2 c milk6 egg yolks½ c sugar3 T flour4 T fresh passion fruit juice<br />-bring the milk to a boil-beat the egg yolks and sugar until pale yellow <br />-add the flour and continue mixing well-pour the boiling milk into the egg yolk mixture and whisk until well combined<br />-return to the saucepan simmering and stirring constantly until thickened-remove from heat and add passionfruit juice<br />-scrape into a bowl and cover with plastic wrap pressing down along the surface, removing any air, and chill<br />-stir before serving and layer with sweetened whipped cream and fresh fruit<br />