Passionfruit curd
Indulge in the tangy and tropical flavors of homemade Passionfruit Curd! This creamy and luscious treat combines fresh passion fruit, rich butter, and sugar, with a silky texture from egg yolks. Perfect for spreading on toast, filling pastries, or swirling into yogurt for a delightful burst of sunshine in every bite. Easy to make and irresistibly delicious!
- 11 Apr 2024
- Cook time 10 min
- Prep time 15 min
- 6 Servings
- 4 Ingredients
Passionfruit curd is a delightful, tangy, and creamy spread perfect for enhancing your desserts, scones, or even toast. This rich and vibrant curd bursts with the unique tropical flavor of passionfruit, making it a versatile addition to your culinary creations. Let's dive into this simple yet delicious recipe.
Ingredients:
Instructions:
- If you are using fresh passion fruits, cut them in half and scoop out the pulp, including the seeds. If you prefer a smoother curd, you can strain the pulp to remove the seeds.
- Separate the egg yolks from the whites and set the yolks aside in a medium mixing bowl.
- In a medium-sized saucepan, combine the butter and sugar.
- Heat over low to medium heat, stirring frequently until the butter is completely melted and the mixture is well combined.
- Once the butter and sugar are combined, add the passion fruit pulp to the saucepan.
- Stir the mixture until it is well blended.
- Slowly add the egg yolks to the saucepan, whisking constantly to prevent the yolks from cooking too quickly and curdling.
5. Cook the Curd:
- Continue to cook the mixture over low to medium heat, stirring constantly.
- Ensure that you stir in a figure-eight motion to evenly heat the curd.
- Cook until the mixture thickens and coats the back of a spoon, which should take about 10-15 minutes. Do not let the mixture come to a boil as this can cause the eggs to scramble.
- For an extra smooth curd, pour it through a fine-mesh sieve into a clean bowl. This will remove any cooked egg bits or passion fruit seeds.
- Allow the curd to cool to room temperature.
- Once cooled, transfer the curd to a jar or airtight container.
- Refrigerate the passionfruit curd. It will thicken more as it cools and can be stored in the refrigerator for up to 1-2 weeks.
- Passionfruit curd is delicious spread on toast, scones, or croissants.
- It can also be used as a filling for cakes, tarts, or pastries or as a topping for yogurt, pancakes, or ice cream.
Tips:
- Use fresh, ripe passion fruits for the best flavor. If fresh passion fruits are not available, you can use store-bought passion fruit pulp.
- Ensure the butter is at room temperature to aid in smooth incorporation into the mixture.
- Temper the egg yolks carefully to prevent them from scrambling; this step is crucial for a smooth, creamy curd.
- Stir the curd continuously while cooking to avoid lumps and ensure even thickening.
- Strain the cooked curd for the best texture; this helps remove any unintended egg bits and seeds.
Making passionfruit curd at home is a rewarding experience that results in a versatile and delicious addition to many dishes. Whether you use it to top your morning toast, swirl into yogurt, or even as a filling for tarts and cakes, this curd brings a burst of tropical sunshine to anything it touches. With these straightforward steps and handy tips, you'll achieve a beautifully smooth and flavorful passionfruit curd every time.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 410kcal | 16% |
| Protein | |
| Protein 3.81g | 3% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 3.99g | 10% |
| Sugar 36g | 38% |
| Fat | |
| Fat 24g | 30% |
| Saturated 13g | 43% |
| Cholesterol 240mg | - |
| Vitamins | |
| Vitamin A 280ug | 31% |
| Choline 150mg | 27% |
| Vitamin B1 0.03mg | 3% |
| Vitamin B2 0.14mg | 10% |
| Vitamin B3 0.58mg | 4% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 30ug | 8% |
| Vitamin B12 0.33ug | 14% |
| Vitamin C 12mg | 13% |
| Vitamin E 0.97mg | 6% |
| Vitamin K 2.11ug | 2% |
| Minerals | |
| Calcium, Ca 33mg | 2% |
| Copper, Cu 0.05mg | 0% |
| Iron, Fe 1.11mg | 10% |
| Magnesium, Mg 12mg | 3% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 160mg | 5% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 22mg | 1% |
| Zinc, Zn 0.45mg | 4% |
| Water | |
| Water 40g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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