Passion Fruit Curd
Sweet, tart, luscious, and creamy. This easy to make passion fruit curd comes together in minutes. Spread it on toast or biscuits, swirl it into yogurt, or use it to fill a layer cake! Yield: about 2 cups
Servings: 16 portions at 2 Tbsp each
Calories: 127kcal
Ingredients
- 1 cup granulated sugar (200 g)
- 4 large egg yolks
- 1 large egg
- ⅔ cup passion fruit puree, or pulp*
- ½ cup unsalted butter (113 g)
- ½ teaspoon kosher salt
Instructions
Direct Heat Method:
- Whisk together sugar, yolks, and egg. Set aside.
- In a heavy bottomed nonreactive medium sauce pot, gently heat passion fruit puree, butter, and salt over low heat until butter has melted.
- Remove pot from heat and whisk a few tablespoons of the melted mixture into the egg mixture. Continually whisking, continue to add a few tablespoons of hot mixture into eggs at a time.
- Pour all the mixture back into the pot. Set over medium heat. Use a wooden spoon or sturdy spatula to continually stir mixture, making sure to scrape the bottom and edges of the pot to prevent eggs from curdling or scrambling. Cook for about 5-8 minutes until mixture has thickened to nappé* consistency and has reached a temperature of 160°F.
- Remove from heat and strain curd through a fine mesh sieve/strainer into a medium bowl. Cover with plastic wrap, allowing the wrap to lay directly on the surface of curd. Chill in the fridge for at least 2 hours to thicken and cool.
Indirect Heat/ Double Boiler Method:
- Fill a medium sauce pot with about 2-inches of water. Bring to a simmer. Set a glass bowl over the pot, making sure the bottom of the bowl does not touch the water.
- Add sugar, yolks, egg, and passion fruit to bowl. Whisk until eggs are incorporated. Add butter and salt. Continue to gently heat until butter has melted, stirring occasionally.
- Once butter has melted, change to a wooden spoon or spatula. Continually stir mixture for about 8-10 minutes, until it has thickened to nappé* consistency and has reached a temperature of 160°F.
- Remove from heat and strain curd through a fine mesh sieve/strainer into a medium bowl. Cover with plastic wrap, allowing the wrap to lay directly on the surface of curd. Chill in the fridge for at least 2 hours to thicken and cool.
Notes
Equipment:
- Use a heavy bottomed nonreactive sauce pot when cooking acidic foods, such as passion fruit. Nonreactive cookware include stainless steel, glass, and ceramic ware.
- Reactive pans such as aluminum and cast iron will alter the flavor of the passion fruit curd. This will result in an iron or metallic flavored curd.
- If you are unsure whether your sauce pot is nonreactive, use the double boiler method (indirect heat method) to cook the passion fruit curd.
- Straining the curd will ensure a smoother texture. It will remove any egg bits that may have curdled.
- Recipe works with fresh or frozen passion fruit. Passion fruit seeds may also be included, if desired.
- If using frozen passion fruit pulp/puree, make sure the puree is unsweetened. It should be 100% pure passion fruit pulp/puree.
- This recipe was created using Diamond Crystal Kosher Salt. Diamond Crystal is less salty than Morton Kosher Salt.
- Nappé consistency is achieved when mixture is thick enough that when it coats a spoon or spatula, you can draw your finger through the mixture and it holds a line. This is achieved when mixture reaches 160-180 degrees F.
- Cooking mixture to 160°F will pasteurize the eggs, making them safe to eat.
- Straining is not required. However, it will remove any egg bits that may have curdled during cooking.
- Store passion fruit curd in an airtight container in the fridge for up to one week.
Nutrition
Calories: 127kcal, Carbohydrates: 15g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 73mg, Sodium: 83mg, Potassium: 45mg, Fiber: 1g, Sugar: 14g, Vitamin A: 381IU, Vitamin C: 3mg, Calcium: 10mg, Iron: 0.3mg