Jim Fobel’s Passion Fruit Custard

Depending upon which ingredient you choose, this custard can be either firmish or pourable. If you stir in butter, you’ll have a delectable filling for cakes, cream puffs, éclairs, napoleons and the fabulous trifle. I f you opt for the cream, you have a thickish but liquid custard to adorn angel-food or sponge cake, poached pears, peaches, or apricots, or fresh raspberries.