Raspberry Curd
Recipe: #25874
April 02, 2017
Categories: Desserts, Raspberry, Gluten-Free, Vegetarian, Sugar, Kosher Dairy, more
"Recipe source: Bake from Scratch Magazine (April 2016) Makes 1 1/2 cups. Will keep in refrigerator for up to one week"
Original is 9 servings
Ingredients
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 by Step Method
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
No special items needed.
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