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Berry Curd

Total Time

Prep: 5 min. Cook: 10 min. + chilling

Makes

3/4 cup

I've always loved strawberries. Each time they're in season, I think of new and interesting ways to use them. I spoon this strawberry curd over just about everything, from waffles and pancakes to cake and ice cream. —Margo Zoerner, Pleasant Prairie, Wisconsin
Berry Curd Recipe photo by Taste of Home

Ingredients

  • 1 cup chopped fresh strawberries
  • 1 cup fresh raspberries
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 3 large egg yolks
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

Directions

  1. Place strawberries and raspberries in a blender; cover and process until almost smooth. Press through a fine-mesh strainer into a bowl; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds.
  2. In a small heavy saucepan, mix sugar and cornstarch. Whisk in egg yolks and berry puree until blended. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°. Do not allow to boil. Remove from heat immediately; stir in vanilla.
  3. Transfer to a bowl; cool. Press plastic wrap onto surface of curd; refrigerate until cold. Serve or transfer to covered jars and refrigerate up to 2 weeks.

Nutrition Facts

2 tablespoons: 66 calories, 3g fat (2g saturated fat), 51mg cholesterol, 18mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 1g protein.

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