INGREDIENTS

INSTRUCTIONS

Split the vanilla pod in half lengthways and scrape out the insides.
Chop the pod very finely and place seeds and pod into the milk. Place
these ingredients into a shallow pan and bring to the boil. Then
reduce the heat to a simmer.  Meringue: Beat the egg whites until light
peaks form, then add the  sugar, continue whisking until firm peaks are
achieved. (Do not  overbeat or they will collapse).  With a large spoon
scoop out large mounds of egg white and poach them  in the simmering
milk for 2-3 minutes then turn them over. Remove  them with a slotted
spoon and leave to drain on a tray.  Custard: Whisk the egg yolks and
sugar together and pour the warm  poaching milk over the egg mixture,
whisking continuously.  Add the passion fruit pulp and place back on to
the heat, stirring  continuously until the passion fruit custard begins
to thicken and  coats the back of a spoon.  Caramel: Pour the water
into the saucepan and add the sugar. Cook  over a medium heat until a
thick dark caramel develops - do not  overheat.  Place the custard on
to a plate with a poached meringue on top and  coat in the caramel.
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A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”

Nutrition (calculated from recipe ingredients)
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Calories: 319
Calories From Fat: 200
Total Fat: 22.2g
Cholesterol: 900.6mg
Sodium: 206.2mg
Potassium: 253.8mg
Carbohydrates: 3.7g
Fiber: 0g
Sugar: 1.2g
Protein: 24.1g