Pineapple Curd

Pineapple Curd

This homemade Pineapple Curd is sweet, creamy, and so easy to make. It takes just a few minutes to whip up this bright, tangy filling. This bright and buttery pineapple curd is a delicious filling for cakes, cupcakes, sweet rolls, and tarts. You’ll be happy you made this once you give it a try!

 Course Dessert

 Cuisine American

 Prep Time 5 minutes

 Cook Time 10 minutes

 Total Time 15 minutes

 Yields 12 servings

 Calories 83 kcal

Ingredients

• 4 large egg yolks
• 1/2 cup canned pineapple juice *
• 1/2 cup granulated sugar
• 1/8 teaspoon salt
• 4 tablespoons unsalted butter cut into pieces

Instructions

1.       In a large stainless steel bowl or any heatproof bowl, combine the egg yolks, juice, sugar, and salt. Whisk until well combined. Set the bowl over a saucepan of simmering water and cook, stirring constantly, until the mixture thickens. It should be consistency of regular yogurt. This can take up to 10 minutes depending on the temperature of the simmering water.

2.       Remove from heat. If necessary, strain the curd through a fine mesh sieve to remove bits of egg that may have scrambled. Stir in the butter until it is fully melted and mixed in. Cover the curd with plastic wrap. Make sure the plastic wrap is touching the surface of the curd to prevent a skin from forming. Refrigerate until cold. The curd will thicken as it cools. The curd can be made up to a week in advance.

3.       The curd will keep for up to 10 days stored in an airtight container in the refrigerator.

source : www.bakedbyanintrovert.com

Tweet