This might be the best thing you’ll ever make
What’s so sexy about curd?
Curd is an unfortunate word. It sounds slightly dirty and entirely unappetizing. I think the person who named it curd was someone who loved this flavored mixture of butter, egg yolk and sugar so much that he didn’t want to have to share it, thus the repugnant name. Because the reality of curd is anything but potty mouth slur it sounds like as it slides off your tongue. Curd is most commonly flavored with lemons but there’s no reason you can’t change it up. In fact, my favorite curd isn’t made with citrus at all, it’s Passion Fruit Curd.
A food for texture junkies
I think Passion Fruit Curd might be the world’s most perfect food. Not too sweet or too tart, it has intensity and a lingering tang. It has a texture as creamy as small batch ice cream, without the shock of cold. If you’re like me, you will just eat it by the spoonful. But, of course, it’s meant to be smeared on scones. I also use this recipe as a spread on whole grain toast, as a layer in vanilla cakes, to flavor plain yogurt and to disguise dry muffins and other baked goods that are starting to go stale. Passion Fruit Curd really is the perfect food, except for the name, of course.
There might not be any more perfect food than creamy, seductively sweet Passion Fruit Curd. And with this step-by-step recipe, you can make it at home.
- 3 egg yolks
- 1/2 c granulated sugar
- 1/4 c unsweetened passion fruit puree (sold at specialty food retailers or online)
- pinch of salt
- 4 oz unsalted butter cut into 1/2-inch cubes
Add an inch of water to the bottom pan of a double boiler or a small saucepan and heat to a simmer.
Add the top half of the double boiler or use a metal bowl that fits rests in the saucepan with the bottom of the bowl above the level of the water. (Your bowl cannot be touching the water or your eggs will cook too quickly.)
Turn the heat to medium and add the egg yolks, sugar and passion fruit puree to the bowl. Stir constantly until the sugar dissolves and the mixture begins to thicken. (Test it to see if it coats the back of a spoon. When it does, it’s done.)
Remove the bowl from the heat and add the salt and the butter, one cube at a time. Stir each cube until it melts before adding the next.
Stir vigorously for about one minute after the last cube is added.
Let the curd cool to room temperature before transferring to a storage container.
Store in the refrigerator for up to 3 weeks.
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