Tamarind Pineapple Curd

Tamarind Pineapple Curd

View Mexican Chocolate Biscotti  a pairing we suggest for this formulation.

Ingredients Percent (%)
Egg, whole, liquid 23.59
Sugar, granulated 18.86
Water 18.86
Tamarind puree 10.37
Egg yolks, liquid, sugared 7.73
Pineapple juice concentrate 7.54
Butter, unsalted 7.54
Corn Starch, Novation Endura 0100 2.83
Celestial Yellow 1.57
Tamarind concentrate 0.87
Salt, fine 0.14
Mango WONF, 4295-31689 0.10
Total 100.00

 Method of Production:

  1. In a non-reactive sauce pot, whisk together the cornstarch, water and salt.
  2. Cook until it reaches a full boil, thickens and turns translucent. Starch should be full gelatinized.
  3. To the starch mixture, add the sugar, whole eggs, egg yolks, pineapple juice concentrate and tamarind puree while whisking constantly; cook over medium heat until the curd thickens again, whisking vigorously (make sure the corners of the pot don’t scorch).
  4. Remove the pot from the heat.
  5. Add the butter, color, flavor and tamarind concentrate and whisk until thoroughly combined.
  6. Strain through a fine mesh strainer to remove any lumps.


  1. Transfer to poly bags, 16 oz. each and triple heat seal, then double bag. Freeze bags flat (for quicker thawing) until solid, keep stored frozen until ready to use.
  2. Thaw in the refrigerator for serving.

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Main Dishes