'Burnt' Passion-Fruit Curd
1. Combine all the ingredients except the butter and superfine sugar in a metal non-reactive bowl and beat together until the 1 cup of 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 and cook, beating constantly, for 10 minutes, or 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 until it is cold, about 5 minutes.
2 egg yolks
1 cup fresh passion-fruit juice (from about 6 large ripe fruits, pulp removed, pureed in a blender for 1 minute and sieved; see note)
2 tablespoons fresh lime juice
1/4 cup heavy cream
1 cup sugar
Pinch of salt
1/2 cup unsalted butter, at room temperature, cut into 1-tablespoon pieces
1/4 cup superfine sugar
2. Spoon the curd into four cold, shallow gratin dishes. Cover and refrigerate for at least 2 hours.
3. When ready to serve, heat the broiler to maximum heat. Spread 1 1/816 inch of superfine sugar evenly over the surface of each dish. Place under broiler close to flame until the sugar caramelizes. (You can also use a mini-blowtorch.) Serve immediately.
Yield: 4 servings.
NOTE: Fresh passion-fruit juice is available at Dean & DeLuca.
Source of recipe:
Adapted from Jeremiah Tower Cooks