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Berry Curd

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
  • Total Time
    Prep: 5 min. Cook: 10 min. + chilling
  • Makes
    3/4 cup

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

  • 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.
  • 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.
  • 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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