In a small bowl, use a fork to whisk about 1/4 cup of the milk into the egg yolks. Slowly add the flour, a bit at a time, and whisk it into the eggs and milk until there aren’t any lumps.

Put the rest of the milk, sugar, and salt into a medium pot and heat it over medium heat, stirring constantly. When the sugar has dissolved and the milk is steaming, scoop some of it out with a large ladle. Add the hot milk into the bowl of eggs, whisking constantly. Repeat with several more ladles of hot milk. This is called tempering the eggs, and warms them gently without cooking them too quickly.

Once you’ve mixed about 4 large ladles of hot milk into the eggs, add the entire egg mixture back to the pot. Pour in the passion fruit puree and stir it all together.

Heat the passion fruit pastry cream over medium-low heat while stirring constantly with a wire whisk. The mixture will begin to thicken, and eventually bubble.This should take about 5-7 minutes. If you feel like it’s heating too quickly, reduce the heat. You don’t want the pastry cream to split or the eggs to scramble.

When bubbles begin to appear on the surface, set a timer for one minute. Continue stirring constantly as it cooks. When it is finished, remove it from the heat and stir in the butter until it’s melted.

Pour the cooked pastry cream through the sieve into a bowl to remove any lumps or bits of cooked eggs. Cover it with a sheet of plastic wrap directly on the pastry cream to keep the top from drying out and developing a skin.

Allow the pastry cream to cool completely in the refrigerator before using it. It will keep for up to a week in the refrigerator.

It be used to fill donuts, tarts, or cream puffs, or top pavlovas.