Photography: Romulo Yanes
Source: Martha Stewart Weddings, Summer 2013
- 2 cups sugar
- 1 cup unsweetened passion fruit puree
- 12 large egg yolks
- 8 tablespoons (1 stick) unsalted butter, cut into small pieces
Combine sugar, passion fruit puree, and egg yolks in a medium saucepan and place over medium heat. Cook, whisking constantly, until thick enough to coat the back of a spoon, 12 to 15 minutes. Remove from heat; stir in the butter, piece by piece, until melted. Cool and cover with plastic wrap. Refrigerate until needed, or up to 3 days. Curds freeze well for up to 1 month.