Here’s a tropical twist on classic curd. It’s so delightful, resisting the temptation to lick the spoon is impossible. I created Pineapple Lime Rum Curd as a filling for my Piña Colada Cake, but I’m sure you’ll find many uses for it. The recipe is a riff on my Magic Number Lemon Curd.
3 tbsp (45 mL) unsweetened pineapple juice
1 tbsp (15 mL)lime juice
2 tsp (10 mL) finely grated lime zest
1/4 cup (60 mL) granulated sugar (1-3/4 oz/50 g)
4 large egg yolks
1/4 cup (60 mL) unsalted butter (2 oz/60 g), cut in 4 pieces, softened
1/4 tsp (1 mL) rum extract
Place fine-mesh sieve over medium bowl. In bottom of double-boiler pan, bring 1 inch (2.5 cm) water to boil on high heat. Reduce heat to medium-low.
In top of double-boiler, whisk together juices, zest, sugar and salt. Add yolks. Whisk to combine.
Place over simmering water. Stir often, then constantly with whisk 7 to 10 minutes, until thickened and opaque, but do not boil. Look for signs of doneness: Temperature should reach 170F (76C). Curd should be thick but pourable. It should coat back of spoon and running your finger through it should leave clear trail.
Remove from heat. Whisk in butter quickly, until melted. Stir in rum extract.
Push curd through prepared sieve. Discard solids. Whisk curd a few times, until perfectly smooth. Transfer to storage tub. Cool to room temperature. Cover and refrigerate at least 2 hours or preferably overnight, until cold and set.
Makes 3/4 cup (175 mL).
- You can double the recipe.
Is It Done? Temperature should reach 170F (76C) and go no higher than 180F (82C). Sweep a spatula across the bottom of the pan. It should leave a clear trail, but the trail should quickly disappear. Take the curd off the heat at that point. (Don’t worry if your warm curd seems a bit loose. The consistency should be like hollandaise, not pudding. It will thicken as it cools.) Continuing to cook the curd will make it thick, pasty and even grainy. If the spatula leaves a clear, wide trail that holds its shape, the curd is overcooked.
Oh No: The curd should not become frothy. Use the whisk to stir the curd, not beat it.
Make-Ahead: Store the curd up to 1 week in the fridge or 1 month in the freezer.
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL