Original Post: https://www.sweetandsavorybyshinee.com/pineapple-curd/
Pineapple Curd
Servings: 10 servings
Yields: 1 ¼ cups (300g) pineapple curd
Calories: 128kcal
Silky smooth and creamy, this pineapple curd is a tropical twist on lemon curd! It's easy to make with only 6 ingredients and in less than 40 minutes.
Print Recipe
Ingredients
- 1 cup (240 ml) canned pineapple juice Note 1
- 2 large eggs
- 2 large egg yolks
- ½ cup (100 g) granulated sugar
- 1 tablespoon (8 g) cornstarch
- 5 tablespoons (70 g) unsalted butter cubed and softened
Equipment
- medium saucepan
Instructions
- Pour pineapple juice into a medium saucepan and cook it over medium-high heat to reduce to ¼ cup, about 15 minutes.
- In a small bowl, whisk eggs and egg yolks.
- To temper the eggs, slowly pour the reduced pineapple juice into the eggs while whisking constantly.
- Whisk together sugar and cornstarch.
- Now transfer the mixture back into the saucepan and add sugar and cornstarch mixture.
- Reduce the heat to medium and cook the mixture, stirring constantly, for about 8-10 minutes, or until thickened.
- Remove from the heat and run the curd through a fine mesh sieve. Let the curd cool for 10 minutes.
- Add butter to the curd and gently fold it until the butter is fully incorporated.
- Cover the curd with plastic wrap to contact to prevent skin from forming. Refrigerate until cooled completely, about 2 hours, or up to 1 week.
Notes
Note 1: Canned juice works best for this recipe. Be sure to use the juice and not syrup.
Storing Directions:
-Store the pineapple curd in an airtight container or a jar with a lid in the refrigerator for up to 6 days.
-Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator.
-Store the pineapple curd in an airtight container or a jar with a lid in the refrigerator for up to 6 days.
-Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator.
Nutrition
Servings: 2 tbsp
Calories: 128kcal
Carbohydrates: 14g
Protein: 2g
Fat: 8g
Sugar: 12g
Sodium: 16mg