Curdandfruit Recipes
GRAPEFRUIT CURD
The flavor is buttery and bright with a good balance of tang and sweetness. Store in the refrigerator. Kept refrigerated, grapefruit curd will last for about 1 week, or up to 1 month in the freezer.
Provided by lutzflcat
Categories Desserts Fillings Fruit Fillings
Time 35m
Yield 10
Number Of Ingredients 6
Steps:
- Pour grapefruit juice into a small saucepan over medium-high heat and bring to a simmer. Simmer until juice is reduced to about 3/4 cup, 3 to 4 minutes. Transfer to a measuring cup to cool slightly; stir in grapefruit zest.
- Whisk sugar, egg yolks, and egg in a bowl until smooth. Whisk warm juice into egg mixture. Pour back into the saucepan and heat over medium heat, stirring constantly, until the mixture has thickened to the texture of warm pudding and is thick enough to coat your spoon, 8 to 10 minutes.
- Pour the curd through a mesh strainer into a clean bowl to remove zest and any bits of cooked egg. Add butter to the warm curd; stir until butter has melted and the curd is smooth. It will continue to thicken as it cools.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 10 g, Cholesterol 95.3 mg, Fat 7.6 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 10.4 mg, Sugar 6.9 g
FRUIT CURD
Steps:
- Whisk together the juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in the butter and cook over moderately-low heat, whisking frequently, until the curd is thick enough to coat a spoon, about 6 minutes. Strain the curd through a mesh strainer or sieve to remove any cooked egg bits. Transfer the curd to a bowl, cover its surface with plastic wrap to prevent a skin from forming and chill at least 1 hour, until cold. Cook's Note: Try making curd with any citrus fruit, like limes, oranges, grapefruit, tangerines, etc. You can also make curd with purees of berries such as raspberries or blackberries.;
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