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In a saucepan (off heat), whisk together the sugar and cornstarch until well combined.
Gradually stir in the passionfruit juice and whisk until smooth.
Place the pan over medium heat, whisking constantly until it starts to thicken (about 5–7 minutes).
Temper the egg yolks: Slowly pour a few spoonfuls of the hot mixture into the yolks while whisking.
Pour the egg mixture back into the saucepan and cook 2–3 more minutes, stirring until thickened and glossy.
Remove from heat, stir in butter until melted and fully incorporated.
Pour into a jar or bowl and let cool. Chill before serving.
Serving and Storage Tips:
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