Ingredients
– ½ cup passion fruit pulp from 3 to 4 passion fruits Provides the primary tropical flavor and natural acidity
– 2 tablespoons lemon juice Adds a citrusy balance to enhance the tang
– ¼ cup sugar Sweetens the mixture while balancing the tartness of the fruit
– 6 tablespoons unsalted butter Contributes richness and helps emulsify the curd for a smooth finish
– 4 egg yolks from large eggs Acts as the thickening agent, creating a creamy texture
Instructions
1-Indirect Heat Method (Double Boiler) Step 1: Place ½ cup passion fruit pulp and ¼ cup sugar in a heat-proof glass bowl or the top of a double boiler.
2-Indirect Heat Method (Double Boiler) Step 2: Heat water in a saucepan until boiling, then reduce to a simmer.
3-Indirect Heat Method (Double Boiler) Step 3: Set the bowl over the simmering water and whisk to warm the ingredients and dissolve the sugar.
4-Indirect Heat Method (Double Boiler) Step 4: In a separate bowl, whisk 4 egg yolks and 2 tablespoons lemon juice to form a smooth paste.
5-Indirect Heat Method (Double Boiler) Step 5: Slowly pour the warm passion fruit mixture into the egg mixture while whisking constantly to temper it.
6-Indirect Heat Method (Double Boiler) Step 6: Pour the combined mixture back into the bowl over the simmering water.
7-Indirect Heat Method (Double Boiler) Step 7: Add 6 tablespoons unsalted butter to the mixture and stir frequently to melt the butter and emulsify.
8-Indirect Heat Method (Double Boiler) Step 8: Cook, stirring often, until thickened (10 to 20 minutes), reaching 160°F for safety.
9-Direct Heat Method (Stove Top) Step 1: Heat ½ cup passion fruit pulp and ¼ cup sugar in a small saucepan over low-medium heat, stirring to dissolve the sugar.
10-Direct Heat Method (Stove Top) Step 2: In a separate bowl, whisk 4 egg yolks and 2 tablespoons lemon juice to form a smooth paste.
11-Direct Heat Method (Stove Top) Step 3: Slowly pour the warm passion fruit mixture into the egg mixture while whisking constantly.
12-Direct Heat Method (Stove Top) Step 4: Return the mixture to the saucepan and add 6 tablespoons unsalted butter.
13-Direct Heat Method (Stove Top) Step 5: Stir constantly with a rubber spatula to prevent sticking or scrambling.
14-Direct Heat Method (Stove Top) Step 6: Cook until thickened (about 10 minutes for a single batch; longer for double batches). If it heats too quickly, remove from heat briefly.
15-Direct Heat Method (Stove Top) Step 7: Check temperature frequently; it’s done at 160°F.
16-Final Step: After cooking, pour the hot curd into sterilized jars, seal immediately, and chill in the refrigerator overnight for the best results.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 Cook the curd slowly over low heat to avoid lumps or curdling.
🌡 Use a temperature probe to ensure curd reaches 160°F for safety and shelf life.
🍴 For thicker curd, add more egg yolks; for runnier, use whole eggs or fewer yolks.
- Prep Time: 5 minutes
- Cooking Time: 30 minutes
- Cook Time: 30 minutes approximately
- Category: Spread
- Method: Cooking (Double Boiler or Stove Top)
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 6 g
- Sodium: 7 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 96 mg