Wow am I uber excited about this recipe!!! I make lemon curd all the time, thats just a staple in the culinary kitchen if you need a pie... So with this cake I had coming up, I thought instead of the traditional pineapple upside down cake, why not fill the cake with pineapple curd and be different?!!!
The results are super yummy and intense pineapple that will pair well with the rum cake.
*this can be doubled and halved every easily with similar results*
7 oz sugar
3 1/2 oz pineapple juice
3 1/2 oz egg yolks
3 oz butter
Combine sugar, juice and yolks over a double boiler until thickened (test the back of a spoon by dipping and scraping spoon, if the liquid stays separate on the spoon it is thick enough).
Strain curd and stir in butter.
Cool over and ice bath to reduce the temperature.
Can be used immediately after cooling, or can be covered and stored in the refrigerator for up to 5 days.
This is a great recipe to try out. I hope you like it if you do!!!! Have a great day in the kitchen.