Passion fruit curd from Momofuku Milk Bar (page 97) by Christina Tosi

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Notes about this recipe

  • mcdonaldda on May 24, 2026

    Easy and super buttery. Comes together quickly in the blender.

  • TheWayEyeRoll on February 07, 2022

    I wasn't happy with the result. It had an odd texture, probably due to the gelatin. I used powdered instead of a sheet, using her instructions for the substitution. The curd seemed pasty as if there was lots of cornstarch or something else that did not dissolve properly in it. It just didn't feel smooth on the tongue although appearance-wise it seemed fine. I also felt the amount of butter was a little too much. I might try it again, using sheet gelatin or just move on to a different recipe for passionfruit curd.

  • metacritic on March 09, 2021

    Fantastic. I did not bring this to a full boil as she suggests. I treated it like a creme anglais and slowly thickened it, which worked beautifully. The other approach should work as the blender ought to smooth out the curds.

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