Passion Fruit Curd

4 large egg yolks
3 ounces sugar
2 ounces passion fruit puree

2 ounces (1/2 stick) unsalted butter, diced

Whisk together the yolks and sugar in a medium bowl. Whisk in the passion fruit puree. Place the bowl over a medium pan of simmering water and heat, whisking constantly, for 7 to 8 minutes, or until thick. Immediately strain through a fine mesh sieve into a clean bowl and stir in the butter. Chill.

Makes about 1 1/3 cups. Keeps for a day or two tightly sealed in the refrigerator. You will need about 4 passion fruits for this recipe. When buying passion fruits, look for fruit that's shrinkled—that's my word for shrunken and wrinkled—and trust me when I say there's no better way to describe a ripe passion fruit. To make passion fruit puree, halve the passion fruits, scoop out the flesh using a spoon, and strain it through a fine mesh sieve.