Passion Fruit Bavarian

Procedure

1. Heat the milk and the first quantity of sugar in a pan.
2. Whip the yolks with the remaining second quantity of sugar.
3. When the milk mixture comes to a boil, temper the yolks with one-fourth of this mix and return all to the pan. Cook to 185°F(85°C), being careful not to exceed this temperature.
4. Strain through a fine china c