Roxstarbakes Pineapple Curd
photo by roxstarbakes
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
1 cup
- Serves:
- 1
ingredients
- 60 g pineapple juice
- 3 large eggs
- 2 egg yolks
- 75 g white sugar
- 5 teaspoons cornstarch
- 85 g cold unsalted butter (one piece if possible)
- 1⁄2 cup water
directions
- To make things easier, place the cold butter in the first 2 qt bowl in advance. Then put aside.
- Juice your pineapple!
- In a medium bowl, mix together the pineapple and cornstarch until well incorporated.
- Now, in the same bowl as the pineapple and cornstarch, add the large eggs, egg yolks, and sugar.
- Place this on the double boiler and whisk for 8-10 minutes. It’ll get foamy but don’t worry.
- Over the bowl that you have set aside with butter, strain the liquid into this bowl.
- Stir liquid and butter.
- Press saran wrap against the curd so skin doesn’t form and refrigerate for an hour so curd can firm.
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RECIPE SUBMITTED BY
roxstarbakes
Seattle, Washington