Caimito Soufflé

In a large bowl combine, eggyolks, granulated sugar, cornstarch and vanilla extract. Mix until well combined.

Heat the milk in the saucepan until simmer. Stir the simmered milk into the eggyolk mixture slowly.

Bring back the mixture into the sauce pot, mix over medium heat, cook until thickens. Then set aside.

Blend the meat of the caimito and lemon juice

Mix together the pastry cream and caimito puree. Cover and set aside.

Beat the egg whites until soft peaks.

Fold into the Pastry cream mixture.

Using a brush, brush the inside of ramekins with butter and sprinkle them with sugar.

Pour the Caimito soufflé mixture into the ramekin.