Vegan Passion Fruit Curd

Vegan passion fruit curd - this delicious fruit curd is tangy, buttery, creamy
and very addictive!

Servings: 1 large jar

Author: Domestic Gothess

Side Dish Breakfast Dessert

British

curd

🧂 Ingredients

1 Place the cornflour (cornstarch) in a non-reactive saucepan (such as stainless
steel). Gradually whisk in the passion fruit pulp making sure that there are no
lumps of cornflour.
2 Whisk in the sugar followed by the milk.
3 Place the pan over a medium-low heat and stir until the sugar has dissolved.
Continue to cook the curd whilst whisking until it comes up to the boil and
becomes very thick.
4 Remove the pan from the heat and add the butter. Whisk until melted and smooth.
It will look split at first but keep whisking and it will come together.
5 Transfer the curd to a heatproof container and cover with baking paper or
clingfilm directly on the surface to prevent a skin from forming. Refrigerate
for at least a couple of hours, until cooled and thickened.
6 The curd will set quite firm in the fridge; when you are ready to use it, give
it a really good stir and it will become smooth and creamy again. If you find
that it has any lumps you can scrape it through a fine mesh sieve.