We have a thing for anything passionfruit in my house. So every time I find passionfruits in my grocery store, I have to buy some.
This delicious curd can be used in cakes, on pancakes, crepes and on ice cream.
Makes about a cup.
- 4 egg yolks
- 60 ml (¼ cup) passionfruit juice, without seeds
- 100 g (½ cup) sugar
- 70 g (5 tablespoons) butter, cold and lightly salted
Whisk yolks, passionfruit juice and sugar in a heavy-bottom saucepan. Heat the mixture over medium heat, whisking constantly, until the mixture is thick enough to coat the back of a spoon, until 160℉ (71℃).
Remove from heat. Add the butter, a little at a time, stirring until smooth.
Strain the curd through a sieve into a bowl.
Cover with some plastic wrap pressing it against the custard so it won't form a skin. Chill the curd completely in the refrigerator.