Tropical, sweet, and tangy! Guava curd is about to be the flavor you can’t get enough of. Here’s the recipe you can’t stop making because it’s easy yet feels so impressive. Scroll down for the recipe to whip up this tasty treat in less than 15 minutes!
Guava Curd Recipe
Ingredients
Equipment
Instructions
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Set out two small bowls. Crack eggs one at a time into the first bowls. Gently remove yolk with your hand and place it in the second bowl. In the end you will have 6 egg yolks. Set aside. Egg white can be used in a different recipe. We recommend making trying your hand at French macarons!
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Cut guava paste into 15, roughly 1-inch cubes, using all the paste. Add cubes, 1 tsp lemon juice, and ¾ cup water to a small saucepan.
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Over medium heat, stir mixture with a wooden spoon or sturdy spatula, breaking up the guava cubes. Continue to stir until mixture is smooth and completely combined (about 5-6 minutes). Turn heat down to low.
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Quickly temper the eggs: Pour and stir about 2 tablespoons of the mixture into the small bowl containing the egg yolks. Add yolk mixture to saucepan. Keep heat low so eggs don’t scramble. Stirring constantly, and scraping the bottom and edges of the pot about 6-8 minutes. Curd will start to thicken and cling to the spoon. When you can draw a line along the back of the spoon (using a finger or silverware spoon if too hot) leaving a trail that does not fill in, it is done. Remove from heat.
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Cut 2 Tablespoons unsalted butter into small cubes. Add butter a little bit at at time, stir into curd until combined. Scoop into a clean small bowl, press plastic wrap directly onto the surface of the curd. Let cool slightly, then refrigerate. Curd will continue to thicken as it cools. Enjoy!
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