This easy Raspberry Curd is deliciously fresh and creamy with bright, bold flavours. It is the perfect spread to serve as a breakfast topping or to use as a pastries and cake filling.
100gr (6 1/2 tablespoons)Unsalted Butter, cubedat room temperature
Instructions
Using an immersion blender or regular blender, blend the Raspberries until very smooth. Pour through a fine mesh sieve into a medium heavy bottomed saucepan. Using a spatula, press the puree through the sieve and discard leftover seeds. You should have approximatively 150 grams of raspberry puree left.
Whisk in the Egg Yolks and Sugar, then optionally the Cornstarch (see note 1).
Place on low heat (see note 2) and cook for 3 to 4 minutes while constantly stirring with a heat-proof spatula or wooden spoon.
When the sugar has dissolved and the mixture has started to very slightly thicken, start adding a few cubes of butter at the time. Stir until completely melted before adding more butter.
Once all the butter has been incorporated, continue to cook for another 5 to 8 minutes (see note 3) while constantly stirring. The curd is ready when it coats the back of a spoon or reaches 82 degrees Celsius (180 degrees Fahrenheit).
Optionally, pour again through a fine mesh sieve to remove any leftover seeds or bits of cooked egg.
Transfer into a jar or clean small bowl covered with plastic wrap touching the surface of the curd. Leave to cool down at room temperature for 30 minutes, then seal the jar and place in the refrigerator to chill and set for at least 2 hours, preferably overnight.
Video
Notes
Depending on how you are planning to use this curd, you can add a little bit of cornstarch to make it thicker. For example, I added cornstarch to use this curd as a filling for a tart. Note that if using cornstarch, the curd will thicken more quickly.
Make sure to stay below medium heat, or the eggs will cook too quickly and start to scramble. This would result in a curdled or lumpy curd. The curd should only simmer and never boil.
The exact time can vary based on the heat of your stove and the size of your pan.