Ingredients

• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 1/3 cups fruit puree (1 ripe mango and 2 passion fruit) plus 1 fresh passion fruit, for garnish
• 5 yolks (large eggs)
• 3 cups whole milk
• 1/2 cup sifted all-purpose flour
• 3 whites (large eggs)
• 6 to 8 (6-ounce) ramekins
• 1 ripe pineapple, peeled, juiced and chilled well
• 1/3 cup toasted coconut, for garnish
• 1 fresh passion fruit, for garnish

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Instructions

1. In a mixing bowl with a paddle, mix the sugar, salt, puree and yolks until smooth. Add the milk then fold in the flour. Beat the egg whites with the sugar until stiff peaks form. Fold in whites and fill ramekins 3/4 full. Bake at 350 degrees in a hotel pan filled half way with boiling water for 30 minutes. The pudding cakes will rise then fall when cooled. Store in refrigerator for at least 3 hours or overnight.
2. PLATING Chill large soup plates. Unmold cakes in the center of the plate and ladle in soup (pineapple juice). Garnish with coconut and passion fruit seeds.
3. Wine Suggestion: Moscato D'Asti, Cascinetta Vietti, 1998