Preheat oven 200C/400F/Gas 6.
Cut a thin slice from the base of each passion fruit shell. Sit the shells into the bottom of an ovenproof dish.
Heat the milk in a pan over a medium heat until just simmering.
Meanwhile, in a bowl, whisk together the egg yolk and half of the sugar until pale and well combined.
Whisk in the flour until the mixture is smooth and well combined.
Gradually pour in the warm milk, continuing to whisk until the mixture is smooth and well combined.
Return the mixture to the pan and heat, stirring continuously, for 2-3 minutes, or until the mixture is smooth and thick enough to coat the back of a spoon. Remove from heat and stir in two tablespoons of the passion fruit pulp and seeds.
Add the remaining sugar to the whisked egg white and continue to whisk until stiff peaks form when the whisk is removed and the mixture is glossy.
Gently fold the whisked egg white into the custard with a metal spoon until well combined.
Spoon the mixture into the passion fruit shells. Bake for 6-8 minutes, checking regularly, or until the filling mixture has risen and is golden-brown.
Strain the remaining passion fruit pulp and seeds through a sieve, collecting the sieved pulp in a clean pan (discard the seeds). Heat the strained pulp over a low heat for 2-3 minutes, stirring well, until slightly thickened.
To serve, place three passion fruit soufflé shells into the centre of each of four serving plates. Dust with icing sugar. Drizzle the warmed passion fruit pulp around the edge of the plates.
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