Poundcake with Passionfruit Curd and Pomegranate Seeds

Well I am finally back after quite the hiatus! I wont go into details, but have you ever had a feeling when you just stop believing in yourself, your capabilities and your passion? Something like that happened to me and as a result my blog has suffered, but I'm BACK! I'm still trying to figure out the true purpose of what cooking means to me, but in the meantime I will leave you with something I made for our Christmas dessert...

Passionfruit curd! Oh.my.god. I don't know why I hadn't thought of this before! I've always loved lemon curd but after making this, I dont think I'll ever go back. It's sweet, tart and has a more tropical edge than lemon. It takes curd to a whole other level. I think curd (what a terrible word no?) is extremely versatile, pour it over poundcake and top with whipped cream and pomegranate seeds, use it as a filling for cake, mound it into tart shells and top it with meringue, dunk coconut madeleines into it..or do what I did and forget all of these ideas and just eat it by the spoonful!

Passionfruit Curd

2 cups passionfruit puree

2 eggs

2 egg yolks

1 cup sugar

2 tbsp cornstarch

1/4 cup butter

1.Whisk together eggs, sugar, passionfruit puree and cornstarch. Bring to boil over med-high heat, boil and stir for 1 minute.

2. Remove from heat, whisk in butter, strain through sieve into bowl. Cover with plastic wrap layed right on top of curd (to prevent a skin from forming) and let cool.