To get started, you'll need a heat proof mixing bowl and a pot of simmering water. The bowl should be able to sit over the pot without touching the water. This method, known as a bain-marie, ensures gentle and even cooking.

Place the butter into the mixing bowl. Add the egg yolks, passionfruit pulp, and caster sugar. Set the bowl over the simmering water, making sure the bottom of the bowl does not touch the water.

Constantly whisk the mixture to prevent the egg yolks from scrambling. Keep stirring until the mixture thickens and reaches a smooth consistency. This process takes time, so be patient and continue whisking.

Once the curd has thickened, remove it from the heat and allow it to cool slightly. Pour the curd into sterilised jars, seal them, and store them in the fridge.

Enjoy on toast, as a filling for tarts, or simply by the spoonful.