Hello, this is Sato, Ume Concierge at the Kyoto store.
The days are still chilly, and a warm, comforting tea time feels just right.
Today, I’d like to introduce a recipe that brings that cozy feeling to your table.
Have you ever heard of lemon curd, a classic British treat?
It’s a custard-like spread made with eggs, butter, sugar, and lemon juice.
This time, we’ll make a Japanese twist using ume fruit and syrup: Ume Curd (Lemon Curd-Style).
【Recipe】（Serves 4 / Cooking time: 20 minutes ）
- 30 ml ume syrup
- 3 infused ume
- 40 g granulated sugar
- 1 egg
- 50 g unsalted butter
1.Remove the pits from the fully ripened Nanko ume and mash the flesh with a fork until smooth and pulpy.
2.Cut the butter into cubes so it melts more easily. Heat water to 70–80°C for a bain-marie.
3.In a bowl, beat the egg. Add granulated sugar and mix well until combined.
4.Add ume syrup and butter to the bowl. Place over the bain-marie and whisk until the butter melts.
5.Once melted, remove from the bain-marie. Switch to a spatula and continue stirring until it thickens. Finally, add the mashed ume flesh and chill in the refrigerator.
Sweet yet pleasantly tart, this ume curd is delicious spread on bread, crackers, or scones, and also as a topping for ice cream or yogurt.
It can be stored in the refrigerator for about one week.