Lilikoi Curd by @manningherkitchen

25 min

8 servings

🧃

240 ml

Passion fruit juice

🧈

340 g

Butter

🍬

100 g

Sugar

🥚

200 g

Eggs

🥚

70 g

Egg yolks

  1. Measure
    • passion fruit juice or puree
    • butter
    • granulated sugar

    Measure 1 cup passion fruit juice or puree, 1 1/2 cups butter, and 1/2 cup granulated sugar.

  2. Combine
    • passion fruit juice or puree
    • butter
    • granulated sugar

    Combine the passion fruit juice or puree, butter, and granulated sugar in the saucepan.

  3. Heat
    • passion fruit juice or puree
    • butter
    • granulated sugar

    Heat the saucepan over medium-low heat until the butter melts completely.

  4. Crack
    • eggs
    • egg yolks

    Crack 4 eggs and separate 4 additional egg yolks into a mixing bowl.

  5. Whisk
    • eggs
    • egg yolks

    Whisk the eggs and egg yolks together until fully blended.

  6. Whisk
    • passion fruit juice or puree
    • butter
    • granulated sugar

    Whisk about 1/4 cup of the hot passion fruit mixture into the egg mixture continuously.

  7. Step
    • passion fruit juice or puree
    • butter
    • granulated sugar

    Repeat the tempering process several times until the egg mixture feels warm.

  8. Whisk
    • eggs
    • egg yolks

    Whisk the tempered egg mixture back into the saucepan.

  9. Cook
    • passion fruit juice or puree
    • butter
    • granulated sugar

    Cook the curd over medium-low heat while stirring continuously.

  10. Coat
    • passion fruit juice or puree
    • butter
    • granulated sugar

    Continue cooking for 4 to 6 minutes until the curd thickly coats the back of a spoon.

  11. Transfer
    • passion fruit juice or puree
    • butter
    • granulated sugar

    Transfer the hot curd into a clean mixing bowl.

  12. Press

    Press plastic wrap directly onto the curd surface to prevent a skin from forming.

  13. Refrigerate

    Refrigerate the covered curd until chilled and ready to use.

Lilikoi Curd by @manningherkitchen

25 min

8 servings

🧃

240 ml

Passion fruit juice

🧈

340 g

Butter

🍬

100 g

Sugar

🥚

200 g

Eggs

🥚

70 g

Egg yolks

Preparation Steps

  1. Step 1/13

    Measure 1 cup passion fruit juice or puree, 1 1/2 cups butter, and 1/2 cup granulated sugar.

    🍎passion fruit juice or puree
    🧈butter
    🍬granulated sugar
    🥄measuring cup
    🥄measuring spoons

  2. Step 2/13

    Combine the passion fruit juice or puree, butter, and granulated sugar in the saucepan.

    🍎passion fruit juice or puree
    🧈butter
    🍬granulated sugar
    🍲saucepan
    🥄rubber spatula

  3. Step 3/13

    Heat the saucepan over medium-low heat until the butter melts completely.

    🍎passion fruit juice or puree
    🧈butter
    🍬granulated sugar
    🍲saucepan
    🥄rubber spatula

  4. Step 4/13

    Crack 4 eggs and separate 4 additional egg yolks into a mixing bowl.

    🥚eggs
    🥚egg yolks
    🥣mixing bowl

  5. Step 5/13

    Whisk the eggs and egg yolks together until fully blended.

    🥚eggs
    🥚egg yolks
    🥣mixing bowl
    🥄whisk

  6. Step 6/13

    Whisk about 1/4 cup of the hot passion fruit mixture into the egg mixture continuously.

    🍎passion fruit juice or puree
    🧈butter
    🍬granulated sugar
    🥚eggs
    🥚egg yolks
    🥣mixing bowl
    🥄whisk
    🥄measuring cup

  7. Step 7/13

    Repeat the tempering process several times until the egg mixture feels warm.

    🍎passion fruit juice or puree
    🧈butter
    🍬granulated sugar
    🥚eggs
    🥚egg yolks
    🥣mixing bowl
    🥄whisk
    🥄measuring cup

  8. Step 8/13

    Whisk the tempered egg mixture back into the saucepan.

    🥚eggs
    🥚egg yolks
    🍲saucepan
    🥣mixing bowl
    🥄whisk

  9. Step 9/13

    Cook the curd over medium-low heat while stirring continuously.

    🍎passion fruit juice or puree
    🧈butter
    🍬granulated sugar
    🥚eggs
    🥚egg yolks
    🍲saucepan
    🥄wooden spoon

  10. Step 10/13

    Continue cooking for 4 to 6 minutes until the curd thickly coats the back of a spoon.

    🍎passion fruit juice or puree
    🧈butter
    🍬granulated sugar
    🥚eggs
    🥚egg yolks
    🍲saucepan
    🥄wooden spoon

  11. Step 11/13

    Transfer the hot curd into a clean mixing bowl.

    🍎passion fruit juice or puree
    🧈butter
    🍬granulated sugar
    🥚eggs
    🥚egg yolks
    🥣mixing bowl
    🥄rubber spatula

  12. Step 12/13

    Press plastic wrap directly onto the curd surface to prevent a skin from forming.

    🥣mixing bowl
    🧻plastic wrap

  13. Step 13/13

    Refrigerate the covered curd until chilled and ready to use.

    🥣mixing bowl
    🧻plastic wrap

Composition

Ingredients

Types

Dairy, Egg

Ingredients

Passion fruit juice, Butter, Sugar, Eggs, Egg yolks

Notes

Passion fruit juice (or puree, from defrosted frozen passion fruit)

Allergens

Milk, Egg

Dietetics

Dietary regimen

Vegetarian, Gluten-Free, Low-sodium

Calories

395 kcal

Macro nutrients

Protein: 4g, Fat: 34g, Saturated fat: 20g, Carbohydrates: 23g, Sugars: 22g, Fiber: 1g, Cholesterol: 281mg

Nutritional Information

Minerals

Calcium: 64mg, Potassium: 117mg, Phosphorus: 103mg, Sodium: 76mg, Iron: 1mg

Vitamins

Vitamin A: 329mcg RAE, Vitamin C: 9mg, Vitamin D: 1.5mcg, Vitamin B12: 0.9mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

saucepan, mixing bowl, whisk, rubber spatula, measuring cup, measuring spoons, wooden spoon, plastic wrap

Appliances

Stove, Refrigerator

Type

Type

Type Of Dish

Dessert, Spread, Condiment, Sauce

Occasions

Dessert, Baking, Summer, Holiday, Brunch

Origin

Source

Platform

instagram

Original Creator

@manningherkitchen

Origin

Cuisine

Hawaiian, American

Geographic

United States, Kauai, Hawaii

Various

Aspect

Texture

Silky, Smooth, Thick, Creamy, Spreadable

Flavors

Tart, Sweet, Tropical, Fruity, Buttery, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer because the curd contains eggs and dairy), fridge : 7 days (Store in an airtight container,Keep plastic wrap touching the curd surface until chilled,Maintain at or below 4°C / 40°F), freezer : 3 months (Freeze in an airtight freezer-safe container,Leave headspace for expansion,Thaw overnight in the refrigerator,Whisk after thawing if separation occurs)