Small-Batch Yuzu Curd
This recipe for Small-Batch Yuzu Curd is a silky, citrusy spread with fresh and bright Japanese yuzu flavor.
Servings 8
Calories 92kcal
Ingredients
- 2 egg yolks + 1 whole egg
- 80 g granulated sugar adjust depending on tartness
- pinch fine sea salt
- 45 ml fresh yuzu juice
- 42 g unsalted butter
Instructions
- In a mixing bowl, whisk together egg yolks, 1 whole egg, sugar, salt and yuzu juice.
- Pour the mixture into a small saucepan, and heat over low heat, stirring constantly, until it reaches a temperature of 165°F/74°C and is thickened (can coat the back of a spoon).
- Remove from heat and stir in the butter, until smooth and glossy.
- Strain the curd through a sieve into a clean glass jar.
- Cover and chill in the fridge for at least 2 hours before using.
- Keep stored in the fridge for up to 1 week.
Nutrition
Calories: 92kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 3mg | Potassium: 18mg | Fiber: 0.02g | Sugar: 10g | Vitamin A: 196IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 0.1mg