“Burnt” Passion Fruit Curd

The only thing better than lemon curd is this one made with passion fruit.


  • 4 eggs
  • 2 egg yolks
  • 1 cup ripe, fresh passion fruit juice (6 large fruits, pulp removed, pureed in a blender 1 minute, sieved)
  • 2 tablespoons freshly squeezed lime juice
  • ¼ cup heavy cream
  • 1 cup sugar
  • pinch salt
  • ½ cup unsalted butter, at room temperature, cut into 1-tablespoon pieces
  • ¼ cup superfine sugar


Put all the ingredients except the butter and superfine sugar in a metal, nonreactive bowl and beat together well until the sugar is completely dissolved.

Prepare an ice bath in a bowl slightly bigger than the bowl used to beat the ingredients.

Put the bowl with the egg mixture over simmering water (but not in it) and cook while beating for 10 minutes, or just until the curd thickens, being careful not to let the egg mixture curdle. Beat in the butter. Transfer the bowl to the ice bath, and beat the curd for 5 minutes, or until cold.

Spoon the curd into cold, small shallow gratin dishes, cover, and refrigerate 2 hours.

Preheat the broiler to maximum heat.

When ready to serve, spread 1/16 inch of sugar evenly over the surface of each dish. Put the dishes under the broiler close to the flame until the sugar caramelizes. Serve immediately.