Persimmon Yuzu Curd

1. 1

   In a small saucepan, mix together the eggs, yolks, sugar, yuzu zest, yuzu juice, persimmon puree, and salt.

2. 2

   Place saucepan over low heat. Add butter. Stir continuously until butter is melted and curd thickens slightly, about 10 minutes. Raise the heat just a smidge, and continue cooking, stirring continuously, until mixture resembles a loose pudding, about 5 minutes more. Note: at no point should you let the mixture boil or you'll make scrambled eggs.

3. 3

   At this time, you can strain the curd through a mesh strainer, or not. I like the bits and pieces of stuff, plus I'm lazy, so I skip this step.

4. 4

   Pour into clean jars, cool slightly, and store in refrigerator, where it will further thicken.

5. 5

   Alternatively, you can cook the curd in a double boiler, if you're more comfortable.

* Per serving · 4 servings · Values may vary.

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