Ingredients
Passion Fruit Curd
- 2 passion fruits (frozen or fresh)
- 4 egg yolks (or 2 whole eggs)
- 100 grams (3.55 ounces) sugar
- 60 grams (2.10 ounces) butter
Equipment
- Mixing Bowl
A medium-sized glass or stainless steel bowl works best. Make sure it's clean and dry to avoid any unintended reactions with the ingredients.
- Whisk
A sturdy metal whisk will help thoroughly combine your ingredients. Opt for one with a comfortable handle for those prolonged whisking sessions.
- Saucepan
A heavy-bottomed saucepan ensures even heat distribution, reducing the risk of burning your curd. Non-stick varieties are also a good choice.
- Wooden Spoon or Heatproof Spatula
Use this for constant stirring to avoid the mixture sticking to the bottom and burning.
- Jar
An airtight jar for storing the curd. Make sure it's properly sterilized to prolong the shelf-life of your passion fruit curd.
Instructions
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Servings
Variations
Faq
- Why did my curd turn out lumpy?
This can happen if the eggs are cooked too quickly or at too high a temperature. Constant, gentle stirring and low heat are key.
- Can I use canned passion fruit puree?
Absolutely! Canned or bottled puree is a convenient alternative to fresh passion fruit. Just make sure it doesn't contain added sugars.
- How long does this curd last in the fridge?
Stored in an airtight container, your passion fruit curd will stay fresh for up to two weeks.
- Can I freeze the curd for later use?
Yes, you can freeze it for up to 3 months. Thaw it in the refrigerator before using it.
- How do I avoid making the curd too sweet?
Start with the recommended amount of sugar, and taste as you go. You can always add more if needed, but you can't remove it once it's mixed in.
- Is it possible to double the recipe?
Yes, simply double all the ingredients. Just ensure your saucepan is large enough to accommodate the increased volume without overflowing.