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Preheat oven to 180C/160C fan forced. Grease a 1.5L (6 cup) soufflé dish.
Whisk together the sugar and flour. Make a well in the centre. Add the milk, butter, yolks, 80 ml passionfruit pulp and vanilla extract. Whisk to combine.
Use electric beaters to whisk the egg whites until firm peaks form. Fold through the batter. Pour into the prepared soufflé dish. Place the soufflé dish into a deep roasting pan.
Pour enough boiling water into the roasting pan to reach halfway up side of the soufflé dish. Bake for 40 minutes or until the top feels firm. Set aside for 5 minutes. Serve, dusted with icing sugar, with cream and extra passionfruit pulp.