land of milk & honey passionfruit curd

Hi eKa CIRCLE

This afternoon I thought I would experiment making a good old fashioned curd recipe substituting honey for the usual sugar. I absolutely love a healthy makeover to an old fashioned favourite and this worked brilliantly and tastes delicious! Because honey is much sweeter you do not need as much. I ended up happy with 1/3 cup for the whole recipe as opposed to 1 cup of refined sugar.

When you use honey you also gain the benefit of all of the natural minerals in the honey. Make sure you buy 100 % honey, organic when possible as sadly lots of the honeys are cheated and mixed with fillers like glucose. Imagine this with farm fresh eggs the colour would be wild!

So this is an incredibly simple recipe with just 4 ingredients, as with most simple recipes though technique is everything…don’t be tempted to stop whisking! You may end up with a split or curdled mixture and that would be a shame. (If by chance you do don’t worry just bake it into a cake by adding some self raising flour.)

The goal for the curd is a silky smooth unctuous spread. It’s so yummy on toast, scones or pikelets. Amazing in crepes or spread between layers of a plain cake.

I have flavoured my curd with some fresh juicy passionfruit as I was given some this week. You will need about 1/3 cup of pulp. Lemon, orange, mandarine or lime juice can also be substituted- add a little grated zest as well to pack a citrus flavoured punch.

Honey Passionfruit Curd Recipe

4 eggs

1/3 cup organic natural honey

125g organic butter cut into small cubes

1/3 cup fresh passionfruit pulp

Whisk the eggs and honey in a large heatproof bowl over a saucepan of simmering water, be mindful not to have the heat too high so that the eggs do not curdle. Whisk the butter into the mixture one cube at a time. Don’t be tempted to rush this. Keep whisking so that the butter melts into the egg mixture, the consistency will gradually thicken and can take about 20 minutes. Keep the mixture moving so that it doesn’t curdle or split. Whisk in the passionfruit pulp and pour into clean sterile jars. Refrigerate the curd.