Each time that I make a curd, I discover a new use for it. I’ve done the obvious (eating by the spoonful and spreading on toast), I’ve used it as filling for molten lava cakes, and I’ve used it to sweeten parfaits.
I highly suggest that you make some mojito curd and then see if you can manage to save most of it for the recipe I’ll be sharing next week! This mojito curd is thick and rich and tastes just like the drink with lime, rum, and fresh mint!
In developing my mojito curd recipe, I found reading Professor of Chocolate’s experience with mojito curd very helpful. If you aren’t a straight-up recipe follower and plan to alter my mojito curd or just want to see a different take on it, I would suggest reading that post.
One thing to keep in mind is that curds will leave you with a lot of leftover egg whites. You can save them for later use by freezing them!
Now, my mind is spinning with other boozy curd ideas. What should I make next?
- 3/4 cup unsalted butter room temperature
- 1 1/2 cups sugar
- 1/4 teaspoon salt
- 4 large eggs
- 8 large egg yolks
- 1/2 cup lime juice
- 1/4 cup white rum
- 3/4 ounce fresh mint stems and leaves
- In a medium-sized mixing bowl, beat butter, sugar, and salt until smooth.
- Mix in the eggs and egg yolks one at a time until just combined.
- Mix in the lime juice and rum. The mixture may separate a little at this point. It will come together later.
- Transfer the mixture to a medium-sized pot on medium-low heat. Stir regularly until the mixture reaches 175 F on a candy thermometer, about 20 minutes. It should be bubbling periodically, but not a rapid boil.
- Remove from heat and add the mint. Let the mint steep for 15 minutes, stirring periodically.
- Strain out the mint and any clumps with a fine sieve. Press plastic wrap directly onto the surface of the curd and poke a few holes in it to let the steam release. Refrigerate until ready to use.
Note: This recipe was originally created for Go Bold with Butter.
Join my mailing list - and receive a free eBook!