By Chef Jo Ann Kim
Preheat the oven to 325°F degrees.
Place the yolks, sugar, milk, flour, and salt in a large
bowl and whisk until smooth. Whisk in the lime zest, juice and
Whip the egg whites in a separate bowl until they hold
Add about 1/3 of the passionfruit mixture to the whipped
egg whites, and fold together until just combined.
Fold in the remaining passionfruit mixture, and transfer the
batter into six 4-ounce ramekins.
Place the ramekins in a larger baking dish and pour hot water
all around, until it comes about halfway up the sides of
Bake until cake has risen and is springy to the touch,
about 35-40 minutes.