How to Make Pineapple Curd

By Tatyana's Everyday Food · 30 min

Ingredients

Instructions

1. Put the eggs, egg yolks and sugar in a stainless-steel pot.
2. Mix the cornstarch with the water in a small bowl to make a slurry, then add it to the eggs and sugar.
3. Whisk the eggs and sugar for 3 to 4 minutes, until thick, pale and falling in ribbons from the whisk.
4. Add the thawed pineapple juice concentrate and stir well.
5. Cook over low-medium heat, stirring constantly with a flat-bottomed spatula, for about 10 to 12 minutes, until the curd thickens enough to coat the back of the spatula.
6. Never let it boil. If it starts to boil, take it off the heat, whisk, lower the heat and keep cooking until done.
7. Off the heat, whisk in the butter and pineapple extract until the butter has melted.
8. Pour into sanitized jars while hot, seal and cool in the fridge overnight. Keep refrigerated for up to a couple of weeks and discard at any sign of mould. For immediate use, pour into a bowl and press plastic wrap onto the surface.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

More recipes with

EggPineapple