1 1/2 package of cornstarch biscuits
1/2 cup of butter or margarine
1/2 cup of brown sugar
1 cup of toasted and chopped pecans
1/2 cup of passion fruit pulp with seeds
Sauce:
1/2 liter of milk
4 eggs
1/2 cup of brown sugar
1/2 cup of concentrated passion fruit juice
1 1/2 package of cornstarch biscuits
1/2 cup of butter or margarine
1/2 cup of brown sugar
1 cup of toasted and chopped pecans
1/2 cup of passion fruit pulp with seeds
Sauce:
1/2 liter of milk
4 eggs
1/2 cup of brown sugar
1/2 cup of concentrated passion fruit juice
Pulse the biscuits in a blender and set aside
Beat the butter or margarine with the brown sugar until it forms a creamy white
Add the biscuits, pecans, and passion fruit pulp
Mix well
Grease a 10 x 23 cm English cake pan with aluminum foil and fill with the mixture, pressing gently
Chill in the refrigerator until firm
Unmold and serve with the sauce
To make the sauce: heat the milk to the boiling point
Beat the eggs and brown sugar and add to the milk, stirring constantly until it forms a thin cream without boiling
Remove from heat, add passion fruit juice, and stir well
Chill in the refrigerator until serving time.
