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
- 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
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.