1 Preheat the oven to 150°C.
2 Add the milk and cream to a pot, bring to a gentle simmer then remove from heat. In a large bowl whisk together yolks and sugar. Using a handheld electric mixer, whisk the hot cream mixture into the egg yolk mixture.
3 Strain mixture through a sieve into a bowl and stir through granadilla pulp. Divide mixture between 4 x 1-cup capacity ramekins. Place in a baking tray and fill halfway with boiling water.
4 Bake for 35-40 minutes or until just set. Refrigerate for 3 hours.
To serve: Sprinkle castor sugar over the top of each pudding, place under a hot grill until golden, serve immediately.
Words: Justine Kiggen, Fairlady magazine
Image: Anel van der Merwe