My Pineapple Curd recipe can be used with ANY kind of fruit. Just substitute the juice and extract.
I’m also adding cornstarch for extra thickness because I’m using it as the filling in my Pina Colada cake. Leave it out if you want a saucier curd.
So let’s go have some fun!
Links to equipment I use:
Touchless Thermometer like mine amzn.to/47KUUPb
My Crazy Cat Lady spatula amzn.to/3EdTFKN
Ingredients:
2 large eggs
2 large egg yokes
5 T (70g) unsalted butter
½ c (125g) sugar
2 T cornstarch
1 tsp pineapple extract (optional for extra flavor) amzn.to/3IguZlv
7 T (100 ml) pineapple juice reduced in half 14 T (200 ml)
1. Combine the butter, sugar, cornstarch, and juice in a heavy-bottom sauce pan and stir until the sugar dissolves.
2. Whisk in the eggs and stir on low heat until it thickens. It will be ready when it reaches about 170 F. when you drag your spoon through it, it leaves a path behind it.
3. Strain into a bowl and store in the refrigerator up to 10 days.
Негізгі бет You can make Pineapple Curd and ANY Fruit Curd and Cake Filling - goes with my Pina Colada Cake
Пікірлер: 15