| • |
1 1/2 cups granulated sugar |
| • |
9 egg yolks |
| • |
5 tbsp. The Perfect Purée Blood Orange Concentrate, thawed |
| • |
1 cup The Perfect Purée Tamarind, thawed |
| • |
2 oz. butter |
|
|
| Method: |
| 1. |
Fill a 4 qt. saucepot halfway with water and bring to a boil. |
| 2. |
Combine all ingredients, except butter, into a stainless steel bowl that is large enough to sit on top of the saucepot. |
| 3. |
Place the bowl over the saucepot and stir with a wooden spoon or rubber spatula until the mixture reaches 170° F. |
| 4. |
Remove bowl from heat and stir in butter until well combined. |
| 5. |
Strain through a chinois into a storage container. |
| 6. |
Place plastic wrap directly on top of the curd to prevent a skin from forming. |
| 7. |
Refrigerate until cool. |
