Passionfruit Souffle

Emboldened by the success of Boulestin's vanilla souffle, then his raspberry souffle, I adapted the basic recipe to passionfruit. The passionfruit pulp was heated and sieved to remove the pips, but some additional pulp (with pips) would have added a decorative touch to the plate. The quantities are sufficient for 6 to 8. 
Passionfruit Souffle

8-10 passionfruit (approx 100ml juice)
400 ml milk
vanilla bean
60g plain flour
240g white sugar, plus extra for dusting the souffle dishes
6 eggs, separated

Heat the milk with a vanilla pod and keep it hot.

In the top of a double boiler on a low heat, make a creme patisseries by beating together five egg yolks, the flour and sugar. Stir in the milk, little by little, whipping well until it reaches the consistency of thick cream. Remove from the heat and allow to cool.

In a small pan, gently heat the passionfruit pulp. Sieve the pulp into the creme patisserie.

Whip the six egg whites into a stiff froth, then fold the whites into the passionfruit creme patisserie.

Fill six souffle dishes, buttered and sprinkled with sugar, up to the top. For eight, fill the dishes to three-quarters full. Cook in a moderate oven 20-25 minutes. After 20 minutes test to see if done. Serve with vanilla ice-cream.