Pineapple Curd
Pineapple Curd! Sweet and creamy, this delicious, tropical spread makes a perfect filling for cakes, tarts or macarons. Perfect for slathering onto so many foods or gobbling up with a spoon!
Servings: 10 servings
Ingredients
- 1 cup fresh pineapple chunks or canned, or frozen (thawed)
- 2 tablespoons sugar
- 2 egg yolks
- 4 teaspoons cornstarch
- 1 tablespoon butter
- ½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
Instructions
- Combine pineapple, sugar, egg yolks and corn starch in a blender or food processor. Blend until smooth.
- Strain the mixture through a fine mesh strainer into a small bowl, pushing down to squeeze out all the liquid. Discard the pulpy solids left behind.
- Pour the strained pineapple mixture into a saucepan over medium-low heat. Whisk constantly for about 2-3 minutes or until thickened -- it'll be a little runnier than pudding. You can test to see if it's done by dipping the back of a spoon in the mixture and then running your finger down the center. The line should hold without filling in. (See FAQ's for ways to fix if overcooked.)
- Remove from heat and whisk in butter and vanilla bean paste until smooth.
- Transfer to a small bowl covered with plastic wrap and refrigerate until chilled and set, about 2 hours.