Passionfruit Curd Recipe
A sweet way to preserve the tangy goodness of passionfruit pulp.
Servings: 15 servings
Calories: 139kcal
Equipment
- sterilised jar (to hold about 325ml curd)
Ingredients
- 8 passionfruits (pulp should total about 160ml)
- 1 cup caster sugar / superfine sugar (210 grams)
- 60 grams butter, chopped into cubes
- 2 eggs (60 gram eggs)
Instructions
- Combine passionfruit pulp and all other ingredients in a saucepan. Stir well to combine.
- Place saucepan on low heat and stir until the mixture starts to thicken. Do NOT allow to boil.
- Replace spoon with a whisk and continue to stir with the whisk until mixture thickens to a cake batter-like consistency. The whole process should take about 10 minutes from start to finish.
- Pour mixture into a sterilised jar and place into fridge immediately.
Notes
Storing: Place jar in the fridge and store for up to 10 days.
Freezing: Freeze in an airtight container for up to a few months. When ready to eat, thaw in the fridge overnight.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Tips:
- As you are cooking, remember to use low heat (and definitely don't allow the curd to boil).
Nutrition
Calories: 139kcal | Carbohydrates: 26g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 50mg | Potassium: 166mg | Fiber: 5g | Sugar: 20g | Vitamin A: 710IU | Vitamin C: 13.6mg | Calcium: 10mg | Iron: 0.8mg