Transfer it to a small saucepan with a heavy bottom.
Keep cooking for 5-10 minutes. Don’t let the mixture boil, and don’t stop stirring.
Depending on how high or low the heat is, the time will vary. I suggest keeping at low, or medium-low heat, but preferably low heat, unless your stove isn't very strong. You don’t want the eggs to boil, and you don’t want the mixture to stick to the bottom of the pan, which will easily happen if the heat is too high, or if you stop stirring.
Passionfruit pulp: For this recipe, I am using passionfruit pulp, made of 100% passionfruit. If you use any passionfruit juice, or syrup, which is already sweetened, please adjust the sugar amount. Depending on how sweet the juice you use already is, you want to reduce the amount of sugar, otherwise the curd will be overly sweet. The best results will be obtained from using the pure pulp.
Passionfruit pulp: This is the Passionfruit pulp I use: Vintner's Harveest Passionfruit Puree. It comes in a very large container, but you may freeze whatever you don't use for later, and thaw as you need it. Now, this following pulp that I will recommend already comes with seeds, and most people don't enjoy the curd with seeds in it, but it's great to use for decoration, or to top your cakes and cookies: Passion Fruit Pulp with Real Tropical Fruit - Alpes Ready to Eat.
Some stores sell passionfruit pulp in the frozen food aisle, so make sure to check there!
Saucepan: Use a saucepan with a heavy bottom, this will help the curd not overcook and become scrambled egg.
Sugar: I have made this curd with honey before and worked really well! I am sure it would work fine with maple syrup as well!
Important: Don't let the curd boil! This is very important! It should remain at a very low heat while cooking, so it doesn't run the risk of simmering.