So after much research, I learned that corn starch is the secret ingredient in pineapple curd. FIVE whole tablespoons to 6 egg yolks stabilizes the curd and gives it the distinct velvety curd texture. I love the combination of sweet and spicy with pineapples so I decided to spice it up a little with habaneros, (without the ribs and seeds, wimp). With my food processor, I blended the peppers into one can of pineapple juice. Gloves are suggested, but I just used the bag I got the peppers in to hold the habanero, cut out the ribs and seeds with a paring knife, and thoroughly washed my hands before touching anything else.
The end result is an addictive and versatile curd that I enjoyed throughout the week on a graham cracker with a little ricotta, plain on toast, and injected into a coconut cupcake that I brought to a barbecue. And look, no tears!
Pineapple Habanero Curd
3 6oz cans of pineapple juice, divided (about 2 1/4 cups juice)
2 habaneros, no seeds or ribs
6 egg yolks
5 tablespoons cornstarch
3/4 cups sugar
Begin by pulsing 1 can of pineapple juice and habaneros in a food processor or a blender until thoroughly combined. Pour out into a large bowl and add the rest of the juice.
Begin the curd by thoroughly whisking the egg yolks and sugar together in a medium saucepan until slightly lighter in color. Add the cornstarch one tablespoon at a time, whisking thoroughly.
Add the peppered pineapple juice to the egg yolk mixture and whisk over low heat for two 3 minutes, while increasing the heat slowly to medium. Whisk for another 5-7 minutes until the mixture has thickened. Remove from the heat and continue to whisk for another 5 minutes or so.
To store, I used a small bowl and a layer or saran wrap to avoid a skin forming on the surface. Toast, graham crackers, cupcakes, or straight from the bowl, it is a delicious triumph! Enjoy!