Mojito Curd

• Produce

  • 3/4 oz Mint, fresh stems and leaves

• Refrigerated

  • 8 Egg yolks
  • 4 Eggs

• Condiments

  • 1/2 cup Lime juice

• Baking & Spices

  • 1/4 tsp Salt
  • 1 1/2 cups Sugar

• Dairy

  • 3/4 cup Butter, unsalted

• Beer, Wine & Liquor

  • 1/4 cup Rum, White

Found on cupcakeproject.com

Ingredients

• 3/4 cup unsalted butter, room temperature
• 1 1/2 cups sugar
• 1/4 teaspoon salt
• 4 eggs
• 8 egg yolks
• 1/2 cup lime juice
• 1/4 cup white rum
• 3/4 ounce fresh mint, stems and leaves

Directions

• In a medium-sized mixing bowl, beat butter, sugar, and salt until smooth.
• Mix in the eggs and egg yolks one at a time until just combined.
• Mix in the lime juice and rum. The mixture may separate a little at this point. It will come together later.
• Transfer the mixture to a medium-sized pot on medium-low heat. Stir regularly until the mixture reaches 175 F on a candy thermometer, about 20 minutes. It should be bubbling periodically, but not a rapid boil.
• Remove from heat and add the mint. Let the mint steep for 15 minutes, stirring periodically.
• Strain out the mint and any clumps with a fine sieve. Press plastic wrap directly onto the surface of the curd and poke a few holes in it to let the steam release. Refrigerate until ready to use.