- 3 large eggs
- 125g caster sugar
- 125g passion fruit puree
- 200g unsalted butter
- Mix all the ingredients except the butter in a large mixing bowl and whisk to combine.
2. Place the bowl over a pot of simmering water and whisk continuously till the mixture thickens. To do a quick test, coat the back of a wooden spoon with the thickened mixture and run your finger across the spoon. If the ‘finger path’ remains, your mixture is ready.
4. Pour into a container, cling wrap the mixture, with the cling wrap touching the surface of the curd, and chill in the fridge to set and until ready to use.