Peach Curd Recipe
An easy and creamy custard made with fresh peaches.
Servings 1 1/2 cups
Ingredients
- 3 Medium Fresh peaches
- 5 Large Egg yolks
- 1/2 Cup Sugar (100g)
- 1/4 teaspoon Lemon zest
- 6 Tablespoons Unsalted butter cut into 1/2-inch pieces (85g)
Instructions
- Cut the peaches and puree them in the food processor and measure one cup of puree.
- Mix the egg yolk and sugar in a medium bowl.
- Mix the puree, yolk mixture, and lemon zest in a medium saucepan and smooth.
- Cook over medium-low heat while stirring until the mixture is thickened and coats the back of a spoon.
- Remove from the heat, add the butter, and stir until melted.
- Run the mixture through a mesh sieve, allow it to cool to room temperature, and refrigerate.
Notes
- Store in an airtight container or a mason jar for up to five days.
- To freeze, mount the curd in the center of a large piece of plastic wrap, wrap, place in a plastic bag,, and freeze for up to four weeks.
- In this recipe, I didn't peel the fruit because the skin contains a lot of flavor. If you mind the color and flavor, peeling is ok.
- Taste the peaches before making the recipe. If they are very sweet and lack any tartness, replace 1/4 of the puree with fresh lemon juice.