Pomegranate Vanilla Bean Curd

Lemon curd has become my new it-dessert for spring, I think.  It’s cheerful and luscious and sweet and tart and quick and easy.  I like to eat it with a spoon and someday, I may even spread it on a scone or two but mostly, I like to eat it with a spoon, in front of the fridge.  With the door open, of course.  Because I’m classy like that.  I like lemon curd so much that I started wondering what other kinds of fruit curds I could make.  Lime was my first thought.  My second thought was “spiked with rum.”  But then I had what I consider to be a brilliant idea…pomegranate.  It’s sweet, it’s healthy, it’s got a luscious red color.  And I know from previous experiments in pomegranate that anything made out of it is delicious.

So I set about trying it out on Saturday morning.  After a week away, it was a relief to be back in my own kitchen, puttering away.  I debated whether to add another flavor in with the pomegranate in the curd.  I didn’t want to do lemon–although I will try that next–because I didn’t want its flavor to overpower that of the pomegranate.  I also didn’t want something super citrusy.  I decided on vanilla, figuring it would make an elegant, rich companion and it did. 

The pom curd didn’t set up as thick as the lemon did, but it definitely came out luscious and elegant.  Rather unique in flavor, actually.  I added food coloring to it to brighten the color–while the pomegranate juice is a delightful red, mixing it with eggs just produced a dull brown color that belied the deliciousness of the concoction.

Josh tasted it when all was said and done and promptly declared that it was delicious and that it should be filling for a cake, white or chocolate.  So I baked a chocolate cake, sliced it in half, poured the curd between the layers and sprinkled it with powdered sugar.  Delicious indeed.  The next day, I took some of the leftover cake, crumbled it up and made a trifle with layers of cake, drizzles of pomegranate curd and light tufts of whipped cream.

So yes, the pomegranate curd works out quite nicely.  What kind of curd should I make next?

Pomegranate-Vanilla Bean Curd
Makes 1 pint

5 tbsp Pom Wonderful pomegranate juice
1 tsp vanilla bean paste
3/4 cup sugar
2 eggs and 2 egg yolks, whisked together
1/4 cup butter, chopped
5-7 drops red food coloring

Combine pomegranate juice, vanilla bean, sugar, food coloring and eggs in a medium heat-safe bowl.

Put about an inch of water in a medium sized pot (something the bowl will fit safely in without touching the water) and bring it to a simmer.  Place the bowl in the pan and cook until thickened, stirring constantly, about 10-15 minutes.  It will sort of thicken up all at once, so keep an eye on it.  It will continue to get thicker as it cools.

Turn off the heat, add in the butter and stir in until melted and thoroughly incorporated.  Pour it into a glass jar or bowl, cover and place in the fridge to set.

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