Page 30 - YC Cooking School

150g castor sugar
120g unsalted butter, cut into cubes

2 eggs, plus 1 extra egg yolk
1 level Tbsp cornflour

Tools

Saucepan
Heat proof mixing bowl
Spatula
Kitchen scale
Measuring spoons
Whisk
Glass jars for storage

What to do:

1. Place a heatproof mixing bowl over a pot of gently simmering water. Make sure the
water is not touching the bottom of the bowl. Add the passion fruit pulp, sugar and
butter to the bowl. Gently stir the mixture from time to time until the butter has
melted.
2. Using a whisk, lightly beat the eggs and egg yolk. Add the eggs to the passion fruit
mixture. Mix the cornflour with 1-2tsp cold water until it just forms a smooth paste,
then add it to the mixture. Stir until all of the ingredients are combined. Leave to cook
for about 12–15 minutes, stirring from time to time, or until the mixture has thickened

to the consistency of custard. Note: From this point you can speed up the cooking time
bye cooking the curd in the microwave for 1 minute bursts, until it has thickened to
the consistency of custard.
3. Turn off the heat, remove the mixing bowl from the pot and set aside to cool, stirring
intermittently.
4. Store in the fridge or freezer in sterilised glass jam jars.

© Recipe copyright of Sarah Graham

Learn to cook online at learn.yuppiechef.com

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