Pineapple Curd

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Egg yolks, large

• Baking & Spices

  • 1/2 cup Granulated sugar
  • 1/8 tsp Salt

• Drinks

  • 1/2 cup Pineapple juice

• Dairy

  • 4 tbsp Butter, unsalted

Found on bakedbyanintrovert.com

Description

Directions

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