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Home Cooking

Passionfruit Curd - grainy but not scrambled

sbp | Nov 1, 201606:06 PM    

I made a passionfruit curd, which I've done many times with no problem. I use Elinor Klivans lemon curd recipe, where you mix softened butter, sugar, eggs in a mixer, then add the juice, then cook. I accidentally poured the juice in at the beginning, then poured out as much as I could and finished as always. Cooked to 170 degrees on a thermapen.

The curd tasted fine when warm, and was perfectly smooth - no scrambled feel. But after refrigerating, it was slightly grainy. Not a cooked egg grainy, but waxy, leaving a film in my mouth and on the spoon. Seems like the butter didn't fully emulsify. If I heat it up again, it tastes fine, which again leaves me to think the graininess is fat.

Anyone have this happen before? Any way to fix? Not sure I can use warm curd soup!

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