MIXED BERRY CURD
Mixed berry curd is tasty treat. It is quick to make and you can use any type of berry you like.
Provided by Emily Koch
Categories Dessert
Time 20m
Yield 20
Number Of Ingredients 10
Steps:
- Place the frozen berries in a small sauce pot. Cook for 3 minutes on medium-low heat. Add the sugar, lemon juice, salt, and vanilla extract. Allow to cook until the sugar is dissolved and all of the berries are unthawed, about 8 minutes.
- Transfer the berries and their liquid to a blender or food processor. Process until thoroughly blended, about 3 minutes.
- Place a fine mesh strainer over a bowl and pour the berry sauce into the strainer to strain out the seeds. Use a spoon to help push the liquid through; discard the seeds. The berry sauce should yield about 3 cups. Set the berry sauce aside.
- Add 2 inches of water to a small sauce pan and set on high to boil and reduce to a simmer. In a large bowl, whisk together the egg yolks. Place the bowl of egg yolks on top of the pot of simmering water. Make sure the water is not touching the bowl; it's the steam that will cook the eggs.
- Stir the eggs with a wooden spoon constantly, for about 5 to 7 minutes, or until the eggs have thickened and stick to the spoon. It is very important that you stir constantly so that the eggs don't get too warm and begin to scramble. Remove the bowl from the heat immediately.
- If there are bits of cooked egg in your curd, then strain through a fine mesh strainer to remove.
- Stir in the chunks of butter one by one until they are each melted. Add 2 ½ cups of the berry sauce to the curd**. Mix thoroughly. You can reserve the ½ cup of berry sauce to use in yogurt, on top of ice cream or for a curd in the future. Store in an airtight container for 2 weeks or in the freezer for several months.
- Transfer the berry curd to an airtight container. Place plastic wrap just touching the surface to prevent a skin from forming. Place in the refrigerator for at least 3 hours to chill before serving.
- Serve with sugar cookies, shortbread cookies, scones, muffins, toast, or stir into yogurt or oatmeal. It would even be delicious with some vanilla ice cream. Store in the refrigerator up to 2 weeks.
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
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3/4 cup.
Number Of Ingredients 7
Steps:
- 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 : Calories 66 calories, Fat 3g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 18mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
RASPBERRY CURD
This curd can be used to fill store-bought tart shells or in a show-stopping dessert like Pavlova with Raspberry Curd and Berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
- Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
- Remove pan from heat while continuing to whisk. In a blender, puree 1 cup raspberries. Strain through a fine-mesh sieve into a bowl, discarding solids. Fold raspberry puree into cooled curd. Press plastic wrap against the surface of curd and refrigerate until cool.
RASPBERRY CURD
This delicious raspberry curd is quick and easy to make. Adjust the sweetness to your taste. Add more sugar if you like it sweet or less for a tarter taste. This curd is a great topping for cheesecakes or as a filling in cakes.
Provided by Yoly
Categories Desserts Fillings Fruit Fillings
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan over medium-low heat.
- Add raspberries, egg yolks, sugar, lemon juice, zest, and salt. Cook, stirring constantly, until curd coats the back of a spoon and is slightly thickened, 8 to 10 minutes.
- Strain curd through a fine mesh sieve, mashing the raspberries with the back of a spoon.
Nutrition Facts : Calories 139.5 calories, Carbohydrate 16.1 g, Cholesterol 117.7 mg, Fat 8.1 g, Fiber 1.9 g, Protein 1.6 g, SaturatedFat 4.4 g, Sodium 69.1 mg, Sugar 13.9 g
LEMON CURD WITH BERRIES
This very lemony curd is made with whole eggs instead of just the yolks, which gives it an extra-light texture.
Provided by Nick Nutting
Categories Bon Appétit Dessert Lemon Lemon Juice Berry Strawberry Blueberry Blackberry Raspberry Summer Spring Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 7
Steps:
- Bring lemon zest, lemon juice, and 1/4 cup sugar to a bare simmer in a large heavy saucepan over medium heat, whisking to dissolve sugar, then remove from heat.
- Whisk eggs, salt, and 1/2 cup sugar in a large bowl until light and thick, about 1 minute. Whisking constantly, gradually pour about one-quarter of hot lemon mixture into egg mixture, then, whisking constantly, incorporate egg mixture into remaining lemon mixture in saucepan. Cook over medium heat, whisking constantly, until lemon curd is opaque and thick enough to hold the marks of the whisk, about 2 minutes.
- Scrape lemon curd into a blender. With motor on medium speed, add butter a piece at a time, waiting until each piece is fully incorporated before adding the next, until the butter is emulsified and curd is light and thick.
- Transfer lemon curd to a large nonreactive bowl and cover with plastic wrap, pressing directly against surface so a skin doesn't form. Chill until cold, at least 2 hours.
- Toss berries and remaining 1-2 Tbsp. sugar in another large bowl. Let sit until some juices have accumulated, 25-30 minutes. Spoon curd into bowls and top with berries and their juices.
- Do Ahead
- Lemon curd can be made 2 days ahead. Keep chilled.
HOMEMADE BERRY CURD DESSERT RECIPE
Get this recipe for homemade berry curd, which can be made with raspberries, strawberries, blueberries or blackberries, and is great for a breakfast spread.
Provided by Tasting Table Staff
Categories Condiments
Time 40m
Number Of Ingredients 6
Steps:
- If using strawberries, hull and coarsely chop the berries. Raspberries, blueberries, and blackberries can be used whole.
- In a medium saucepan or pot over medium-high heat, combine the berries, sugar, lemon juice, butter, and salt. Cook, stirring regularly as the butter melts and the berries begin to break down. Do not boil. Cook until the fruit softens and falls apart, about 15 minutes, then remove from the heat.
- Break the eggs into a mixing bowl and whisk until smooth. Slowly add a ½ cup of the berry mixture to the eggs, a little at a time, while stirring to incorporate. 4 Add the tempered egg and berry mixture to the pot, pouring slowly in a thin stream while whisking until the mixture is uniform. Return the pot to low heat, stir constantly as the curd thickens, about 15 minutes. Do not allow to simmer.
- Taste and add more sugar, if desired.
- Place a large mesh strainer over a mixing bowl. Pour half the berry mixture into the strainer and, using a rubber spatula or mixing spoon, press the solids into the mesh so the curd passes through and the seeds and skins are caught. When the first half is done, discard the solids and strain the second half of the mixture.
- Refrigerate the curd for up to a week in an airtight container or freeze for up to 6 months.
Nutrition Facts : Calories 209 calories, Carbohydrate 32 g carbohydrates, Cholesterol 108 mg cholesterol, Fat 8 g fat, Fiber 1 g fiber, Protein 4 g protein, SaturatedFat 4 g saturated fat, ServingSize 0 g, Sodium 110 mg, Sugar 29 g, TransFat 0 g
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
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3/4 cup.
Number Of Ingredients 7
Steps:
- 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 : Calories 66 calories, Fat 3g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 18mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
TRIPLE BERRY CURD
The combination of berries gives this curd a vibrant color, and frozen berries make it easy to enjoy year-round.
Provided by Bowie Girl
Categories Dessert
Time 6h15m
Yield 2 1/2 Cups
Number Of Ingredients 9
Steps:
- Place all berries in a blender, and process until smooth. Press berry mixture through a sieve over a medium bowl using the back of a spoon, reserving 1 cup puree; discard seeds. Reserve any of remaining puree for another use; store in the refrigerator.
- Combine sugar, cornstarch, and salt in a medium, heavy saucepan, stirring with a whisk. Stir in 1 cup puree, juice, and eggs. Bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts. Cool.
- Spoon mixture into a medium bowl; cover and chill for at least 6 hours or overnight (mixture will thicken as it cools).
Nutrition Facts : Calories 607.5, Fat 15.7, SaturatedFat 7.7, Cholesterol 278.2, Sodium 268.6, Carbohydrate 113.6, Fiber 9.5, Sugar 100.4, Protein 9.5
BLUEBERRY CURD
Make and share this Blueberry Curd recipe from Food.com.
Provided by gailanng
Categories Sauces
Time 50m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Place the blueberries and lime zest in a covered saucepan with 1 tablespoon water and cook gently, shaking the pan occasionally, until very soft (about 10 minutes.). Press through a fine sieve into a heatproof bowl or the top of a double boiler, then stir in the butter and sugar and put over a saucepan of gently simmering water; do not allow the bottom of the bowl to sit in the water. Heat gently, stirring, until the sugar has dissolved and the butter has melted.
- Strain in the eggs and continue to stir over gently simmering water until the curd thickens enough to coat the back of the spoon, which should take 30-40 minutes. Stir only occasionally at first, more frequently as the cooking progresses, then constantly toward the end so that the curd cooks evenly and does not curdle. The water must not boil.
- Strain the curd, if necessary, into clean, dry jars. Refrigerate up to 2 weeks.
Nutrition Facts : Calories 995.1, Fat 37.7, SaturatedFat 21.6, Cholesterol 329.3, Sodium 368.4, Carbohydrate 162.4, Fiber 4.7, Sugar 153, Protein 10.2
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- Place all berries in a blender, and process until smooth. Press berry mixture through a sieve over a medium bowl using the back of a spoon, reserving 1 cup puree; discard seeds. Reserve any of remaining puree for another use; store in the refrigerator.
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