Calamansi Curd
This versatile tangy-sweet spread is just as perfect on a bagel as it is as a dessert topping/filling.
Ingredients
- 7 egg yolks
- ⅔ cup sugar
- ¼ teaspoon kosher salt
- ⅔ cup freshly squeezed calamansi juice
- 1 stick (8 tablespoons) cold, unsalted butter, cut into 8 cubes
Instructions
- Whisk egg yolks, sugar and salt in a small saucepan until smooth.
- Add juice and continue whisking over medium heat until mixture is thick and coats the back of a spoon. The temperature on an instant read thermometer will be about 175F.
- Remove pan from heat.
- Whisk in butter, 1 tablespoon at a time, until butter is melted and mixture is smooth.
- Strain curd into a bowl and cover the surface with plastic wrap.
- Chill. Best to be used with 1 week. Makes 2 cups.
Notes
Nutrition information is 1 tablespoon per serving.
Nutrition
Calories: 30kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gTrans Fat: 0.001gCholesterol: 43mgSodium: 20mgPotassium: 10mgFiber: 0.02gSugar: 4gVitamin A: 58IUVitamin C: 2mgCalcium: 5mgIron: 0.1mg
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