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.
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
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?
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--
Quote:
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?
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 ;)
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
Quote:
Yes: for 5 tablespoons the other amounts should be double ...
http://madaboutmacarons.com/2011/04/1st-guest-post-pineapple-curd/
Quote:
Yes: for 5 tablespoons the other amounts should be double ...
http://madaboutmacarons.com/2011/04/1st-guest-post-pineapple-curd/
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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