Passion Fruit Curd

This exotic curd made with passion fruit is so aromatic, creamy, tangy…goes perfectly almost everywhere…cake, ice cream, yogurt, pancakes…

I have a passion fruit vine for two years…last year it I harvested around 20 fruits, but this year, the vine was loaded with flowers…I already harvest so many fruits, close to 90-100 and I still have a lot of fruits.

Back in Brazil, passion fruit was available year around…and we always had fresh passion fruit juice. I learned about the purple passion fruit here in US as in Brazil we were used to see only the yellow ones, nevertheless they taste and smell very similar.

Since it takes almost 3 months until the fruits are ripe, I just got to enjoy them recently. I had to freeze (juice/pulp) for later enjoyment. I wait until the fruit falls from the vine and let it sit on the counter until slightly wrinkled before using it.

– Why passion fruit curd is so good?

If you care for lemon curd, you will love passion fruit curd. The passion curd like the lemon is super rich and creamy. The aroma is so enticing…and so pretty with the seeds in it.

– How do I serve the passion fruit curd?

The same way you serve lemon curd, over ice cream, yogurt, cake, pancakes and so on.

– Is it easy to make passion fruit curd?

Yes, you just substitute the passion fruit juice/pulp for lemon juice as to making lemon curd.

– Are you ready to try this exotic curd?


  • 100 g sugar
  • 5 egg yolks
  • 1 whole egg
  • 200 ml of passion fruit juice/pulp
  • 1 tablespoon lemon juice (optional)
  • 1 pinch salt
  • 50 g butter


Mix the egg yolks with the egg and pass it through a fine sieve directly to a small pot or alternatively place it directly to the pot (I did it both way, and did not find any difference…just more things to wash).

Add the lemon juice and the sugar, combine well.

Cook over low-medium heat, stirring constantly until the passion fruit mixture thicken, add the butter and mix until the butter melts. The passion fruit curd will be a bit thinner/liquid, but it will thicken as it cools.

Remove the passion fruit curd from the pan and pour into a glass jar. Place a plastic wrap directly to the passion fruit curd to avoid a film to form. Once it cools completely, place the jar in the refrigerator.

Serve cold.

– Looking for more easy recipes using fresh fruits? Check these out…

Did you know that passion fruit is a fruit native to Brazil? It is called maracuja…

Passion fruit is super fragrant, the fruit contain a lot of fibers, minerals and beta carotene. Moreover, it is very rich in vitamin C, therefore a healthy fruit.

Thank you for visiting Color Your Recipes…have a colorful week!

Brazilian Egg Yolk Custard with Coconut

This is a recipe for a Brazilian inspired recipe for egg yolk custard with coconut.  This is so creamy and rich, a traditional dessert from Brazil.

Quindim is a popular Brazilian baked dessert made from sugar, eggs and coconut. It is extremely sweet (in most cases) and very much addictive.

Since quindins (plural for quindim) are very ready available in almost every corner…yes, literally every corner…I did not have the need to bake my own when living there…now that we do not have this treat around I decided to bake my own…and of course to the internet I go…I came across hundreds of recipes…mainly they all have the same ingredients, varying only in ratio. As mention above, quindins are extremely sweet, therefore my search for a “perfect” version of quindim was a big mission, I was looking for a recipe not overly sweet and at the same time without losing the magic of it…meaning, bright yellow color with an incredible creamy, sticky consistency. After comparing recipes and going through many calculations…I think I pretty much nailed it down.

One more thing…apparently, now days in Brazil it is very popular finding quindins with flavors, such as chocolate, apricot, passionfruit, walnut, coffee, pistachio, pineapple and so on…I yet have to try them, but from what I have seen, I think I will still go for the original one…

This is a very simple recipe, only 4 ingredients, and no especial machinery or technique. This recipe was inspired from here please feel free to double or triple (original) the recipe. You can bake it either in small muffin size mold or in pie pan. Please note that initially the coconut layer will be on top when pouring the batter, once baked, and flipped on a plat, the coconut layer will be on the bottom and the creamy dark yellow layer will be on the top.


  • 5 egg yolks
  • 17 g coconut (fresh or dry)
  • 65 ml coconut milk
  • 50 g sugar
  • Butter and sugar for coating the pan


Preheat an oven to 350F

Prepare the pan (approximately 11 cm or 4 ½ in) by coating it with butter and sugar generously.

Pass the egg yolks through the strainer to remove all the membranes from the egg yolk/white.

Add sugar to the egg yolks and mix. Add the coconut and then the coconut milk. Mix until homogenous.

Pour the mixture into the prepared pan. Place the pan in a larger oven safe pan. Pour boiling water into the bottom of the larger pan to reach about half-way up the side of pan with the custard (bain-marie).

Bake in the preheated oven until slightly golden brown on top, about 30 minutes.

Let it cool completely before turning out onto a serving dish.

Refrigerate, serve cold.

If you enjoy this simple Brazilian dessert, you might want to check on Flan.

 Thank you for stopping by Color Your Recipes…have a colorful week!

Egg Yolk Custard Bread/Buns

This is an Asian inspired recipe for a very rich and yet soft and fluffy bread  similar to egg bread. The recipe uses egg yolk as a tangzhong, therefore the bread stays fresh and cottony for many days.

After I baked the pavlova, I saw myself with 4 egg yolks…and question were raised…what to do with all these egg yolks before they go bad? I just felt so bad discarding them…and voila…baking bread! After searching for the internet I found this site and decided to adapt the recipe. The recipe is pretty simple and straight forward.

I baked and baked, I made two loaves and many buns. I even took to work and share it in the lab, luckily all my friends enjoyed it and kept asking for more…

The texture of this bread is super soft and cotton like. Pretty addictive once you start to nibble on it, I personally could eat a whole loaf myself, okay, maybe half of the loaf. The texture of the bread does not change for a few days, and if it last you can place in the microwave for 10 seconds and the bread/bun will taste like out of the oven…yum!

After baking this bread using egg yolk now I am looking for recipes that uses only egg white so I have more excuse to bake this bread again.


Egg Yolk Custard (tangzhong or water roux)

  • 2 egg yolks
  • 20 g sugar
  • 30 g bread flour
  • 130 ml nonfat milk


  • 500 g bread flour
  • 50 g sugar
  • 1 teaspoon salt
  • 1 ½ teaspoon instant yeast
  • 1 teaspoon vanilla extract
  • 200 g heavy cream
  • 40 g unsalted butter


Egg Yolk Custard

Put all the ingredients listed under egg yolk custard into a small pan and whisk it well. Cook under low heat, stirring continuously, until it thickens and a paste form. Transfer the paste into a small bowl and cover it with a plastic wrap avoiding a skin to form. Let it chill in the refrigerator.


In a mixer, mix all the egg yolk custard and the ingredients listed under dough except for the butter. Mix until a ball forms. On the Kitchen Aid mixer I started with the stir mode and increased to speed 2.

Add in butter and continue to mix the dough until it becomes smooth and elastic and no longer sticks. I used speed 2 for approximately 20 minutes.

Remove the dough from the mixer and place it in a bowl. Cover with plastic wrap 90 minutes or until doubled in size.

Punch the dough down to remove the air.


Pullman Loaves

Divide the dough into 8 small portions make them into balls. Cover the balls with plastic wraps and rest for approximately 10 to 15 minutes.

Roll into oval shape and roll it like a Swiss roll and place them into a Pullman pan, four rolls in each pan.

Cover with plastic wrap and proof for another 60 minutes or so until the dough doubled in size.

Gently brush the bread with egg wash

Bake at preheated oven at 350F for 25 minutes.

Remove the bread from the oven and transfer to a wire rack to cool.

Buns and pull-apart bread

Divide the dough into half. With the first half divide into small balls and cover with plastic wrap for approximately 10 to 15 minutes.

Roll into oval shape and roll it like a Swiss roll and place them into a round pan. Cover with plastic film until doubled in size.

With the other half open the dough into a rectangle of about ¼ in. Brush with butter and sprinkle sugar and cinnamon to taste. Cut into 4 strips, layer the strips onto each other and cut again into small squares. Place them into a loaf pan. Cover with plastic film until doubled in size.

Gently brush the buns and pull-apart bread with egg wash.

Bake at preheated oven at 350F for 25 minutes.

Remove the bread from the oven and transfer to a wire rack to cool.

Now look at the texture of these babies…

And it can be packed as a gift!

I hope you enjoy this simple bread recipe. You might want to try Almond or Cheese Bread or Chocolate Marble Bread.

Thank you for stopping by Color Your Recipes…have a colorful week!