grapefruit vanilla bean curd
Prep time: 
Cook time: 
Total time: 
Serves: about 3 c
 
Ingredients
  • ⅓ c fresh lemon juice, use meyer lemons if you can, from 1-2 lemons
  • ⅔ c fresh grapefruit juice, from 1-2 grapefruits
  • 1⅓ c sugar
  • 6 tbsp butter, cut into cubes
  • 5 egg yolks
  • 3 whole eggs
  • 3 tsp grapefruit zest
  • 1 tsp vanilla bean paste
Instructions
  1. Bring about an inch of water in a large saucepan to boil, then reduce to low and simmer. Strain the citrus juices, then combine the juice, eggs, egg yolks and sugar in a large metal bowl that fits snugly into your saucepan. The bottom of the bowl should be above the water, not in it to prevent cooking the eggs.
  2. Gently whisk until mixture reaches 170 degrees or until it has thickened and coats the back of a spoon, about 10 minutes. Remove from heat.
  3. Stir in butter pieces until combined, strain with a fine-mesh strainer placed over a bowl, and stir in grapefruit zest.
  4. Will keep in the fridge for up to 5 days or frozen for 3 months.
Recipe by oh honey bakes at https://ohhoneybakes.com/brown-butter-cake-with-grapefruit-curd-and-rosemary-brown-sugar-buttercream/