Japanese Yuzu Curd
Ingredients
-
2
large
eggs
-
⅓
cup
caster sugar
-
¼
cup
yuzu juice
-
pinch
salt
-
3
tbsp
unsalted butter
Instructions
- Strain the eggs into a heatproof glass bowl to remove lumps.
- Add yuzu juice, sugar, salt, and yuzu zest to the bowl and whisk until combined.
- Place the bowl over a pot of simmering water.
- Cook the mixture on low heat, stirring constantly, until it thickens (about 10-15 minutes).
- Remove from heat and stir in the butter until melted.
- Transfer the curd to sterilized jars, covering with plastic wrap to prevent a skin from forming.
- Let it cool to room temperature, then refrigerate for at least 2 hours.
Nutrition Facts (estimated)
Servings
1 cup
Calories
696
Total fat
43g
Total carbohydrates
71g
Total protein
12g
Sodium
131mg
Cholesterol
418mg
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