You probably think of curd as smooth, creamy, buttery, pudding-like — and lemony. But leave out the the citrus and mix in some brown sugar and maple syrup and the result is this fabulous recipe by Joshua John Russell of Man About Cake . Just be sure you have enough eggs!
Brown Sugar Curd
Makes 2 cups, enough to fill an 8-inch cake
- ½ cup water
- 1 tablespoon maple syrup
- 1 tablespoon cornstarch
- ½ cup unsalted butter, at room temperature
- ¾ cup granulated sugar
- ⅓ cup packed brown sugar
- 1 tablespoon vanilla extract
- 5 large egg yolks
1. Place the water, maple sugar and cornstarch in a saucepan and whisk together until there are no lumps.
2. Heat over medium-high heat, stirring constantly, for 2 to 3 minutes, until the mixture thickens.
3. Add the butter, granulated sugar, brown sugar and vanilla, and heat until the butter is melted and the sugars are dissolved.
4. In a bowl, whisk the yolks. Then temper them by adding a small amount of hot water and whisk until incorporated.
5. Add the warmed yolks to the pan and cook over low heat, stirring constantly, for 10 to 12 minutes until the curd is thick.
6. Transfer the curd to a bowl or storage container. Place a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Cover the container or bowl and refrigerate the curd overnight before using.