Method:
1 Heat the milk and vanilla bean in a saucepan over medium heat until almost boiling. Melt the butter in a saucepan over medium heat, add flour and cook, stirring constantly for 1-2 minutes until bubbling. 
2 Remove from the heat. Add the hot milk, and whisk well to combine.  Return the saucepan to the heat and cook over medium heat for 2-3 minutes or until sauce comes to the boil. Remove from the heat, stir in 1/3 cup passionfruit pulp and egg yolks. 
3 Beat the egg whites until stiff peaks form. Fold egg whites one spoon at a time into the passionfruit mixture until combined. 
4 Spoon the soufflé mixture into the empty passionfruit shells and place on a lined baking tray. Bake for 5-7 minutes or until well risen.  Dust with icing sugar and serve immediately