If you were ever wondering what to do with all of your extra egg yolks, then this recipe for Passionfruit Curd might be just the thing. Put it on your pancakes, scones or just eat it out of the jar, it’s that good
Serves: Makes about three cups
Time: 25 minutes
Ingredients
- 1 cup fresh passionfruit pulp (about 12 passionfruit)
- 160g unsalted butter, chopped
- 1 cup caster sugar
- 6 egg yolks
Method
Using a wire mesh sieve, strain passionfruit pulp into a bowl. Be sure to press the pulp down to separate as much juice as possible. Add about half of the seeds to the bowl and discard the rest.
In a medium saucepan over low heat, continuously stir the passionfruit mixture, butter and sugar until the butter has melted and sugar dissolved. Be careful not to get the mixture too hot.
Stir in the egg yolks, and stir for about 8-10 minutes until sightly thickened. Again, don’t boil or overheat to prevent curdling!
Pour liquid into warm sterilised jars. The mixture will thicken as it cools.
Seal tightly and cool.
Store in the fridge for up to 8 weeks.
Related articles:
Passionfruit Cups
Passionfruit Meringue Mashup
Lemon Curd Frozen Yoghurt
