Stir the custard powder with 4 tablespoons of the milk. Bring the remaining milk to the boil with the sugar stirring frequently. Stir in the custard powder and boil for a few minutes, stirring continuously.

Remove the custard from the heat and leave it to cool, stirring from time to time.

Halve the passion fruits, scoop out the flesh and seeds using a spoon and stir into the custard. Wash and thoroughly drain the raspberries.

Whip the cream until stiff, then fold it into the cool custard. Spoon the custard into 4 individual glass dishes and chill in the refrigerator.

Melt the butter in a frying pan, fry the almonds until golden brown, remove from the pan and leave to cool. Before serving, garnish the passion fruit creams with the raspberries and sprinkle with the flaked almonds.