Preparing the Passion Fruit

• Cut the passion fruits in half and scoop out the pulp.
• Strain the pulp through a fine-mesh sieve to get the puree, reserving some seeds for garnish if desired. Note: You should end up with about 1 cup of puree.

Mixing the Ingredients

• In a mixing bowl, combine the egg yolks, granulated sugar, and passion fruit puree. Whisk until well incorporated.

Cooking the Curd: Two Methods

Direct Heat Method

• In a saucepan over medium heat, cook the mixture, stirring constantly, until it thickens.

Indirect Heat Method (Using a Double Boiler)

• Alternatively, place the mixture in a heatproof bowl set over a pot of simmering water. Stir constantly until the mixture thickens.

Finishing the Curd

• Once the curd has thickened, remove it from heat and strain it through a fine-mesh sieve for a smoother texture.
• Note: This step is optional but highly recommended for a silky-smooth curd.
• Add the butter cubes and salt, stirring until the butter is fully melted and incorporated.
• Transfer the curd to an airtight container and chill in the refrigerator for at least 2 hours before using. Place plastic wrap directly on the surface of the curd to prevent a skin from forming.