It’s part deux of trois for my famous Candied Jalapeno Bacon Viogner Cupcakes! I was originally planning on sharing the curd, cupcake, and frosting in a single post, but when I saw how long the post was getting, I decided to break it up. The cupcakes and frosting will go live tomorrow.
If you haven’t made your candied jalapenos yet, 1. What are you waiting for? and 2. If you make the jalapenos and curd the same day, you can use wine from the same bottle to make both recipes, thus increasing the amount of “research pairing wine” you will have left when you make cupcakes. Brilliant, right? The curd will stay fresh in the fridge for one month or can be frozen up to six months. One batch of the curd will fill two dozen cupcakes with leftovers.
When making curd, you must be sure to stir constantly while the curd is cooking or you will end up with sweet scrambled eggs and not a beautiful smooth curd. Mine takes about 5 minutes to set up on a gas range, electric will take a few minutes longer. The nice thing about making curd is that it’s easy to know when it’s ready. You’ll feel a resistance as the curd thickens and when you lift your spoon and the back stays coated with a layer of curd, you’re done.
I did make the mistake once of letting my curd cool in the pan, but off the heat. That was a silly idea, because naturally my curd continued to cook and I had to do it over. Learn from me my darlings and don’t let your curd sit in your sauce pan once it has cooked. You shouldn’t have any lumps if you’ve been stirring, but I like to be sure that the curd is extra smooth so I run it through a sieve into a bowl before transferring to a mason jar or other container for storage.
I have read that you can can curd, but it only lasts three months after canning and I think you might risk changing the texture since your delectable homemade curd has none of the icky preservatives in the store-bought kind. Curd lasts twice as long frozen, so if you need to store, freezing is my recommendation.
- 8 tbsp unsalted butter, softened
- 4 large eggs
- ½ c Viogner wine, room temperature
- 1½ c sugar
- 1 tbsp candied jalapeno syrup
- In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy.
- Mix in the eggs one at a time, scraping the sides of the bowl after each egg.
- Stir in the wine and syrup and mix just until incorporated. The mixture will look lumpy and slightly curdled.
- Transfer to a small saucepan and cook over medium low heat, stirring constantly for 5-7 minutes or until the curd thickens enough to coat the back of your spoon. Remove from heat immediately.
- Place a sieve over a bowl and pour the curd through the sieve to ensure there are no lumps, then either store in the bowl, or transfer to a storage container.