Preheat the oven to 200C/400F/Gas 6.
Place the milk and sugar into a saucepan and bring to the boil.
Whisk the egg yolks and cornflour together in a bowl.
Remove the pan from the heat and whisk in the egg yolks and cornflour mixture, whisking continuously until the mixture starts to thicken.
Mix the passion fruit pulp into the custard mixture, pour the souffleé mixture into the reserved hollowed-out passionfruit skins and place onto a baking tray. Transfer to the oven to cook for 5-7 minutes or until risen and golden brown. Serve immediately.
