Curd is a dessert spread and topping usually made with citrus or other acidic fruits. This version uses Strawberry Guava.  The result is a sweet, creamy sauce-like topping perfect for breads, muffins, cakes, ice cream, yogurt, and anything else that needs a wild flavor burst.

3/4 cup sugar

1/4 cup cornstarch

1 cup Strawberry Guava puree

4 egg yolks

1 vanilla bean—split, seeds scraped

1 stick unsalted butter, cut into Tablespoons, chilled

In a saucepan, whisk the sugar and cornstarch.

Whisk in the guava puree, egg yolks and vanilla seeds. Cook over moderate heat, stirring constantly, until thick, about 6 minutes.

STEP 3

Remove from the heat; whisk in the butter, 1 Tablespoon at a time, until it’s all incorporated.

STEP 4

Scrape the filling into a glass bowl and press a sheet of plastic wrap on the surface. Refrigerate until chilled, about 2 hours.

STEP 5

Use as a sweet topping. Keep in an airtight container in the refrigerator and use within a couple of weeks.

Want more info? Check out my ebook.