Used in our Grilled Blueberry Palooza Sammie.
- 2 ½ cups sugar
- ½ cup yuzu zest from 10-11 yuzus (fill in with citrus zest if needed)
- 1 cup citrus juice (use as much yuzu juice as you have, and fill in gap with lemon or grapefruit juice)
- ¾ unsalted butter, slice into small pieces
- 4 whole eggs, beaten until light and frothy
- 7 egg yolks
Mix together the yuzu zest and sugar in bowl and let sit for 20 minutes.
In a heavy duty thick-bottomed pot, combine all ingredients including the sugar zest mixture.
Turn heat on very low and start whisking everything together. The butter will start to melt; keep whisking.
Once the butter is melted all the way and the mixture is smooth, turn the heat to medium. Keep whisking. DO NOT STOP or the eggs will curdle and texture will be off. It will take a few minutes for the curd to start to thicken. Keep whisking until the consistency of thick pudding. Pull off the heat.