This decedent pomegranate curd recipe can be used as a filling or spread. With the help of sous vide, you can make smooth as silk pomegranate curd.
If you are loving this curd recipe you need to try my recipes for blood orange curd and lemon curd both are made with the sous vide cooking method. Be sure to check out my complete collection of sous vide recipes.
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Pomegranate curd is a delicious blend of tart pomegranate juice delicately cooked to a custard-like mixture made from pomegranate juice, sugar, butter, and egg yolks. My sous vide pomegranate curd recipe is cooked in mason jars.The sous vide will keep the ingredients at a constant temperature, cooking the curd smooth as silk.
Pomegranate Curd Ingredients:
- Egg Yolks
- Pomegranate Juice
- Sugar
- Butter, melted and cooled
Sous Vide Pomegranate Curd Instructions:
- Separate 10 yolks from their whites. Save the whites for another recipe.
- In a food processor, blend the sugar until the sugar is a fine powder.
- With the food processor running, pour in the 1 cup pomegranate juice. Then, add the egg yolks, one at a time allowing each one to incorporate fully.
- While the food processor is will running, pour the melted and cooled butter into the yolk/juice mixture.
- Strain the mixture through a super fine mesh strainer to help remove any foam.
- Fill half pint jelly jars with the pomegranate curd mixture.
- If there is still a bit of foam or bubbles on the top of the curd, and it bothers you, firmly rap the jars on the counter to pop the bubbles. Or you can use a kitchen torch to quickly remove them.
- Neither of these options are necessary, it is more about getting a smooth texture from top to bottom.
- Place a lid and ring on top of the jars. Make them finger tight.
Sous Vide Instructions
- In a large stock pot, set your sous vide to 167 °F / 75 °C.
- Once heated, carefully lower the jars into the water with a jar lifter.
- Make sure there is water completely surrounding the jars.
- Cook for 1 hour.
- Carefully remove from the water and allow to rest to cool to room temperature and then store in the refrigerator for up to 2 weeks.
Seriously, the silkiest pomegranate curd! There was no need to pass this through a fine mesh strainer to get our any coagulated egg bits.
When the jars are first opened they might have a bit of foam on the top. This is not a big deal, do not be alarmed.
Simply give it a gentle stir and the foam incorporates into the rest of the curd.
How do I use fruit curds?
Eat it off the spoon, pour into a tart shell, use it in the filling in macarons but enjoy and savor this sous vide pomegranate curd recipe.
Printable Sous Vide Pomegranate Curd Recipe:
Sous Vide Pomegranate Curd Recipe
Equipment
Ingredients
Pomegranate Curd Ingredients:
- 10 Egg Yolks
- 1 Cup Pomegranate Juice
- 1 1/2 Cups Sugar
- 1 1/2 Sticks Butter melted and cooled
Instructions
Sous Vide Pomegranate Curd Instructions:
- Separate 10 yolks from their whites. Save the whites for another recipe.
- In a food processor, blend the sugar until the sugar is a fine powder.
- With the food processor running, pour in the 1 cup pomegranate juice. Then, add the egg yolks, one at a time allowing each one to incorporate fully.
- While the food processor is will running, pour the melted and cooled butter into the yolk/juice mixture.
- Strain the mixture through a super fine mesh strainer to help remove any foam.
- Fill half pint jelly jars with the pomegranate curd mixture.
- If there is still a bit of foam or bubbles on the top of the curd, and it bothers you, firmly rap the jars on the counter to pop the bubbles. Or you can use a kitchen torch to quickly remove them.
- Neither of these options are necessary, it is more about getting a smooth texture from top to bottom.
- Place a lid and ring on top of the jars. Make them finger tight.
Sous Vide Instructions
- In a large stock pot, set your sous vide to 167 °F / 75 °C.
- Once heated, carefully lower the jars into the water with a jar lifter.
- Make sure there is water completely surrounding the jars.
- Cook for 1 hour.
- Carefully remove from the water and allow to rest to cool to room temperature and then store in the refrigerator for up to 2 weeks.
Video
Nutrition
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