Burnt Passion-Fruit Curd
- Total Time
- 30 minutes, plus 2 hours' refrigeration
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 4eggs
- 2egg yolks
- 1cup fresh passion-fruit juice (from about 6 large ripe fruits, pulp removed, puréed in a blender for 1 minute and sieved; see note)
- 2tablespoons fresh lime juice
- ¼cup heavy cream
- 1cup sugar
- Pinch of salt
- ½cup unsalted butter, at room temperature, cut into 1-tablespoon pieces
- ¼cup superfine sugar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
616 calories; 34 grams fat; 20 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 73 grams carbohydrates; 0 grams dietary fiber; 71 grams sugars; 8 grams protein; 113 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Combine all the ingredients except the butter and superfine sugar in a metal nonreactive bowl and beat together until the 1 cup of sugar is completely dissolved. Prepare an ice bath in a bowl slightly bigger than the bowl used to beat the ingredients. Put the bowl with the egg mixture over simmering water and cook, beating constantly, for 10 minutes, or until the curd thickens, being careful not to let the egg mixture curdle. Beat in the butter. Transfer the bowl to the ice bath and beat the curd until it is cold, about 5 minutes.
- Step 2
Spoon the curd into four cold, shallow gratin dishes. Cover and refrigerate for at least 2 hours.
- Step 3
When ready to serve, heat the broiler to maximum heat. Spread 1 1/816 inch of superfine sugar evenly over the surface of each dish. Place under broiler close to flame until the sugar caramelizes. (You can also use a mini-blowtorch.) Serve immediately.
Tip
- Fresh passion-fruit juice is available at Dean & DeLuca.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
Blaze
The end result is incredibly delicious, but 30 minutes of whisking is no exaggeration. The curd was not quite as thick as I would hope for 30 minutes of whisking but I couldn’t whisk any longer. The flavor is amazing. I did strain it before putting it in the cold bath and I’m glad I did because it got a lot of bits of cooked egg out that I wouldn’t have wanted in the curd. I did not do the final step because I made the recipe for use in tarts.
stephanie
I used packaged fresh passionfruit pulp, now that my grocery store is carrying it, and that made this so much easier! It took over 30 minutes to thicken, so way longer than the directions.
Emily
I bought six passion fruit, but they only gave me a quarter cup of juice. I got to a full cup by adding the juice of one pomegranate and some lemon juice. The final flavor is absolutely to die for. Highly recommend.
Nadia
This was a great recipe, I followed the instructions and it worked out to be pretty divine. I only made the curd. I did not follow through with adding the burnt sugar. I used the curd to fill a tart shell I had baked. I got raving reviews. The only thing I would suggest is keep it on the double boiler till it becomes more of a sour cream consistency and add some more butter to the mixture once it is on the ice bath. It makes for a thicker curd that will hold its shape versus a thinner sauce.
Private notes are only visible to you.
Advertisement
