Here’s a delicious Spanish Cream Pudding with Passionfruit—a creamy, tropical twist on the classic dessert 🍮🥭
🧾 Ingredients (serves 4–6)
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup sugar (adjust to taste)
- 3 tbsp cornstarch
- 3 egg yolks
- 1 tsp vanilla extract
- ½ cup passionfruit pulp (fresh or canned, with seeds if you like texture)
- Optional garnish: extra passionfruit pulp, mint leaves, or toasted coconut
👩🍳 Instructions
1. Mix the thickening ingredients
- In a small bowl, whisk egg yolks with cornstarch until smooth
- Set aside
2. Heat the milk mixture
- In a saucepan, combine milk, cream, and sugar
- Heat over medium heat until just warm (don’t boil)
3. Temper the eggs
- Slowly pour a few tablespoons of warm milk into the egg mixture while whisking
- Then pour the egg mixture back into the saucepan
- Keep stirring continuously
4. Cook until thick
- Stir over medium heat until the mixture thickens to a pudding-like consistency
- Remove from heat and stir in vanilla extract
5. Add passionfruit
- Gently fold in the passionfruit pulp
- Pour into serving dishes or a large bowl
6. Chill
- Refrigerate for 2–3 hours or until set
- Optional: top with extra passionfruit pulp, mint, or toasted coconut before serving
✨ Tips
- For a smoother texture, strain the pudding before adding passionfruit
- Adjust sugar depending on the sweetness of your passionfruit
- Can be served in individual glasses for a fancy presentation
If you want, I can also give a no-bake layered version with crushed biscuits that makes it look like a tropical dessert parfait.
Do you want me to do that?
