Raspberry Curd

8-10
Servings
2.25h
Prep Time
20m
Cook Time
2h 35m
Ready In


"Recipe source: Bake from Scratch Magazine (April 2016) Makes 1 1/2 cups. Will keep in refrigerator for up to one week"

Original recipe yields 8-10 servings
OK

Nutritional

  • Serving Size: 1 (226.7 g)
  • Calories 461
  • Total Fat - 30.3 g
  • Saturated Fat - 12.4 g
  • Cholesterol - 1004 mg
  • Sodium - 119 mg
  • Total Carbohydrate - 33.5 g
  • Dietary Fiber - 2.8 g
  • Sugars - 22.2 g
  • Protein - 15.5 g
  • Calcium - 131.6 mg
  • Iron - 2.9 mg
  • Vitamin C - 22.4 mg
  • Thiamin - 0.2 mg

Step 1

In as saucepan over medium heat bring the raspberries, sugar, lemon zest and juice to a boil. Reduce heat to medium low and simmer for 5 minutes. Transfer to blender and process until smooth. Strain mixture through a fine mesh sieve; discard solids. Return mixture to saucepan and heat over medium heat.

Step 2

In a medium bowl whisk together the egg yolks, cornstarch and salt. Add about 1/4 cup hot raspberry mixture to eggs, whisking constantly. Add egg mixture to hot raspberry mixture (in saucepan) and cook over medium high heat until thickened 5-10 minutes. Remove from heat and add butter, 1 tablespoon at a time, whisking to combine after each addition.

Step 3

Let cool completely in refrigerator before using -- at least 2 hours.

Step 4

May be stored in refrigerator for up to one week.

Tips & Variations


No special items needed.

Tags : Desserts

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