This recipe was given to me during a cooking class I took with Jacques Pourcel, who, with his brother Laurent, has a Michelin- starred restaurant in Provence and nineteen other restaurants around the world. At least I thought this was the recipe the chef handed out, but after I made it and was delighted with the results, 1 realized I'd made a mistake. I was supposed to use just yolks, and instead I made the curd with whole eggs. Made my way, the curd is just a tiny bit lighter and just a little less fussy to cook, since whites can take more heat than yolks.
In a medium heavy-bottomed saucepan, whisk the sugar and eggs together until blended. Whisk in the corn syrup and lemon juice and then drop in the chunks of butter.
Put the saucepan over medium heat and start whisking, taking care to work the whisk into the edges of the pan. If your whisk is too big to clean the edges of the pan, switch to a wooden spoon or a silicone spatula. Keep heating and whisking the mixture without stop. After about 6 to 8 minutes, you'll notice the curd starting to thicken ? it won't be very thick, but the change is easily perceptible. When the curd is thickened and, most important, you see a bubble or two burble to the surface and then pop immediately, remove the pan from the heat.
Scrape the curd into a heatproof bowl or a canning jar or two. Press a piece of plastic wrap against the surface to create an airtight seal, and let the curd cool to room temperature. Chill before serving.
The curd can be used straight from the jar as a spread or a tart filling. For another great way to use the curd, try it with Sable Breton Galette with Berries.
Packed into an airtight container - I always keep a piece of plastic wrap pressed against the surface � the curd can be refrigerated for at least 3 weeks.
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|Serving Size: 1 cup (465g)|
|Recipe Makes: 2 cups|
|Calories from Fat: 434 (77%)|
|Amt Per Serving||% DV|
|Total Fat 48.2g||64 %|
|Saturated Fat 30.5g||153 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 131.9mg||41 %|
|Sodium 7246.3mg||250 %|
|Potassium 555.3mg||15 %|
|Total Carbohydrate 29.8g||9 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 29.2g|
|Protein 9.1g||13 %|
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Calories per serving: 562
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