Lilikoi Curd

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Elizabeth McDonald, Owner/Pastry Chef, B3 - A Beach Bunny Bakery, Maui
The National Culinary Review, April 2016

Ingredients

1 cup sugar
6 oz. lilikoi juice
5 oz. butter
6 eggs

Instructions

Put sugar, lilikoi juice, butter and eggs in stainless steel pot. Whisking constantly, cook mixture over medium heat until thick and bubbling. Remove from heat. Cool completely. Place piece of plastic wrap directly over surface of mixture. Refrigerate until ready to use.

Tags

Dessert, The National Culinary Review

ACF reserves the right to remove inappropriate comments.

ACF certified chefs earn on average 7% more than those not certified; be that chef!