Lilikoi Curd
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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
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