Yuzu Curd Recipe

Chef Chris Colburn / Dalvay by the Sea

Yuzu Curd Recipe


5 cups whole milk

2 cups cream

3/4 cup butter

2 1/2 cups sugar

6 each egg yolks

1/2 cup corn starch

2 tsp. kosher salt

1/2 cup first press yuzu juice, reduced to 1/4 cup

zest of 1 Kaffir lime


Bring milk, cream, butter, zest, and sugar to just below a simmer.  Beat yolks and cornstarch until thoroughly combined.  Temper yolk mixture with milk mixture.  Add salt and return to heat.  Cook the mixture until just bubbling and thick.  Remove from heat and stir in the yuzu juice.  Pour through a chinois, then into prepared molds sprayed with Vegaline.  Cool in refrigerator.

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