Dib Bakes

I was in search of creating a passionfruit curd after tasting a passionfruit Mille Feuille (or Napoleon cake) at a restaurant with a friend. This recipe uses a lot of eggs, but the reward is worth it. I’ve used this in various baked desserts, but it’s also great on French toast or by the spoonful!

Recipe

Time: 20 minutes

Yield: 2 cups

Ingredients

• 1 cup (200g) granulated sugar
• 4 large egg yolks
• 1 large egg
• 1 teaspoon corn starch
• ⅔ cup passion fruit puree or pulp
• ½ cup (113g) unsalted butter
• ½ teaspoon kosher salt

Instructions

1. In a heat safe container, whisk together sugar, egg yolks, egg, and corn starch.
2. In a medium sauce pot, gently heat passion fruit puree, butter, and salt over low heat until butter has melted and the mixture is warm
3. Remove pot from heat and whisk a few tablespoons of the melted mixture into the egg mixture. Continually whisking, continue to add a few tablespoons of hot mixture into eggs at a time.
4. Pour all the mixture back into the pot. Set over medium heat. Use a wooden spoon or sturdy spatula to continually stir mixture, making sure to scrape the bottom and edges of the pot to prevent eggs from curdling or scrambling. Cook for about 5-8 minutes until mixture has begun to thickened in consistency.
5. Remove from heat and continue stirring until the mixture has cooled slightly.
6. Strain curd through a fine mesh sieve/strainer into a medium bowl.
7. Curd can be used warm or cold depending on desired use.
8. Store covered with plastic wrap, allowing the wrap to lay directly on the surface of curd.

Tips and Tricks

This doesn’t produce a thick curd, but another teaspoon of corn starch will help thicken it if you wanted to use it for a bar (like a lemon bar) or in a meringue pie.

I found frozen passionfruit pulp at our local international grocery store. The brand I used was Goya. I have not made it with fresh passionfruit primarily because of cost of passionfruit here (it’ll take about 6 rip passionfruit to get the necessary amount). The ripe passionfruit tastes the same as the frozen pulp so the only difference would be the seeds.

Whatever form of passionfruit you use, just make sure it is pure passionfruit as opposed to a juice with added sugar or preservatives. Those versions of passionfruit may work for this recipe, but I have not tested them.

I’ve kept this stored airtight in my fridge for a couple weeks without any noticeable changes to taste or consistency. Place plastic wrap on the surface of the curd to prevent a skin from forming.