Coffee Curd
Move over lemon curd and meet your intoxicating cousin, coffee curd. This luscious filling can be used to fill sandwich biscuits, tarts, candy centers, or use it as a topping like you would caramel. We won't tell if you just want to lick it off the spoon!
Servings: Variable
Coffee Curd
Move over lemon curd and meet your intoxicating cousin, coffee curd. This luscious filling can be used to fill sandwich biscuits, tarts or candy centers or use as a topping like you would caramel. We won't tell if you just want to lick it off the spoon!
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
Ingredients
Method
- Take 100grams of piping hot water and 2 rounded Tablespoons of flavored coffee and let it steep for 5 minutes. Then pour it through a sieve and use 60 ml of it.
- Put the brewed coffee, the egg yolks, and sugar into a double boiler on medium heat.
- Whisk the mixture nonstop as the mixture cooks and thickens. It should take about 10 minutes. If it's not ***thickening, turn up the heat but do not stop whisking or you will get scrambled eggs.
- When the mixture is nicely thickened, turn off the heat and add in the butter 1 piece at a time and whisk until fully melted and incorporated.
- Pour the curd into a shallow container and cover it with cling film, pressing the film onto the curd so a skin doesn't form.
- Put in the refrigerator for several hours or overnight until chilled throughout.
Notes:
- * You can use flavored coffee but be sure that it pairs nicely with whatever you're using it for.
- ** These are based on US egg sizes. Please check equivalents in your country. In the UK they would be medium eggs
- *** The thicker you allow the mixture to get the better it holds its shape once cooled.