Pineapple Curd Like Rubber

Baking By dawnybird Updated 16 Oct 2013 , 2:57am by dawnybird

dawnybird Posted 15 Oct 2013 , 10:00pm
post #1 of 12

I made pineapple curd for the first time using this recipe:

 

3 egg yolks

6 Tbsp. sugar

5 Tbsp. cornstarch

9 ozs. pineapple juice

Combine all and cook until thick, whisking constantly.

 

After 4 mins of cooking, the stuff was like glue. After it cooled, it's like rubber! I believe if I dropped it on the floor it would actually bounce! What could be wrong? I've made lemon curd before with no problem. Is 5 Tbsp. cornstarch too much for that amt. of liquid?

 

Is there any way I can fix it now? I hate to throw it out.

 

Thanks for any advice.

11 replies
-K8memphis Posted 15 Oct 2013 , 10:08pm
post #2 of 12

i've never made pineapple and pineapple is a weird fruit when it comes to moisture--but yes that's an over flowing quarter cup measure of cornstarch--

 

i think this recipe could go with just the egg yolks or just the cornstarch--my curds don't have both--in fact mine only have egg no cornstarch--

 

one of my lime/lemon curd recipes has one egg and 1/4 cup juice plus some sweetener & 4 T butter--done--

 

yours has a nearly equal amount of thickener (cornstarch and yolk) to juice--and no butter?

 

like i said i've never made pineapple but that seems off--

 

I mean try a different formula--do they all say that?

 

hopefully a pineapple curd pro will chime in

dawnybird Posted 15 Oct 2013 , 10:08pm
post #3 of 12

Okay, I just looked back at the recipe that I used. I halved the amount of everything except the cornstarch. It was a mistake when I was copying down the recipe! So I now know that I have double the amt. of cornstarch. Can I fix this by adding more pineapple juice? Do I need to cook it again if I do that?

 

Also, this curd has no butter like some do. Does anyone have a better recipe?

-K8memphis Posted 15 Oct 2013 , 10:16pm
post #5 of 12

also check out this method--

 

http://www.kingarthurflour.com/recipes/easy-microwave-lemon-curd-recipe

 

i it!

 

making curd is fun now--my husband does the lemon/lime squeezing--and i push buttons on the microwave!

 

ha!

 

seriously though i doubted it when i first read it but it is magic!

 

for making smaller recipes just check your results a little more often because it cooks faster of course--

dawnybird Posted 15 Oct 2013 , 10:23pm
post #6 of 12

Quote:


Yes, this one looks much better - no cornstarch at all! I should have known better! Lemon curd has no cornstarch!  But for this time, do you think I can "save" what I already made? (Thank you by the way!)

dawnybird Posted 15 Oct 2013 , 10:24pm
post #7 of 12

Quote:

Originally Posted by -K8memphis 
 

also check out this method--

 

http://www.kingarthurflour.com/recipes/easy-microwave-lemon-curd-recipe

 

i it!

 

making curd is fun now--my husband does the lemon/lime squeezing--and i push buttons on the microwave!

 

ha!

 

seriously though i doubted it when i first read it but it is magic!

 

for making smaller recipes just check your results a little more often because it cooks faster of course--


Wow, this recipe looks too easy to be true! This is lemon; if I made this recipe with pineapple juice, I would probably not need as much sugar, right?

-K8memphis Posted 15 Oct 2013 , 10:32pm
post #8 of 12

i could see cutting back on the sugar--but i never made pineapple curd remember--

 

i know when you use pineapple in jello it all screws up or some obscure memory of many failed pineapple-y jellos--

 

however--the martha recipe has lemon juice added--so i think i'd do that to help cut the sweet ;) 

-K8memphis Posted 15 Oct 2013 , 10:38pm
post #9 of 12
Quote:
Originally Posted by dawnybird 
 


Yes, this one looks much better - no cornstarch at all! I should have known better! Lemon curd has no cornstarch!  But for this time, do you think I can "save" what I already made? (Thank you by the way!)

 

 

you're very welcome

 

no i don't think it's redeemable as a curd--but you have a good start on some pineapple candy ;) 

 

i mean it's usually made with pectin so yours is unique but...

 

http://frenchfood.about.com/od/desserts/r/Pineapple-Pates-De-Fruits-Recipe.htm

 

edited to add link

dawnybird Posted 15 Oct 2013 , 10:48pm
post #10 of 12

Quote:

Originally Posted by -K8memphis 
 

 

 

you're very welcome

 

no i don't think it's redeemable as a curd--but you have a good start on some pineapple candy ;)


Hahaha! Okay, I'll start over. Dang!

auzzi Posted 15 Oct 2013 , 11:01pm
post #11 of 12

Quote:

Is 5 Tbsp. cornstarch too much for that amt. of liquid?

 

Yes: for 5 tablespoons the other amounts should be double ...

 

http://madaboutmacarons.com/2011/04/1st-guest-post-pineapple-curd/

http://www.theansweriscake.com/coconut-layer-cake/

dawnybird Posted 16 Oct 2013 , 2:57am
post #12 of 12

Quote:

Originally Posted by auzzi 
 

 

Yes: for 5 tablespoons the other amounts should be double ...

 

http://madaboutmacarons.com/2011/04/1st-guest-post-pineapple-curd/

http://www.theansweriscake.com/coconut-layer-cake/


Thank you, auzzi.  I realized I had halved everything in the recipe except the cornstarch, so you're right: the liquid should be double that amount! I guess I'll just have to start over. Thanks for these other recipes!

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