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
Raspberries are sweet and flavorful berries that are perfect in the summertime. This recipe can also be made in the winter with frozen berries. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3/4 cup.
Number Of Ingredients 5
Steps:
- Sieve raspberries through a strainer, pressing with the back of a spoon; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds in sieve. , In a saucepan, combine sugar and cornstarch; add raspberry juice and butter. Cook and stir until thick and bubbly. In a small bowl, beat egg yolks until well blended. Stir in half of the raspberry mixture. Return all to saucepan; bring to a gently boil. Cook and stir 2 minutes. , Place into small jars; place plastic wrap on surface of curd. Cover and chill. Store in the refrigerator.
Nutrition Facts : Calories 75 calories, Fat 3g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 18mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
RASPBERRY CURD
I guarantee that you'll be returning to the fridge throughout the day for a cheeky spoonful of this curd. Slather it on a slice of cake or gift a jar to a friend; either way, you'll be happy this recipe makes a little extra. When making curd, measure everything beforehand and have it at the ready. Using a double boiler is an insurance policy to prevent scrambling the eggs, and continual whisking is a must.
Provided by Odette Williams
Categories condiment
Time 20m
Yield Makes 2 1/4 cups; enough for 8 to 10 side servings
Number Of Ingredients 7
Steps:
- To set up the bottom of a double boiler, bring an inch of water to a gentle simmer on medium heat in a medium saucepan.
- Place the raspberries in a resealable plastic bag or small bowl and crush them.
- Whisk together the eggs, sugar, salt, and lemon zest in a medium metal or glass bowl. The bowl will be used as the top of the double boiler. Place the bowl on top of the simmering water. Make sure the bottom of the bowl doesn't touch the water. Continue whisking until the sugar has dissolved.
- Add the butter, a cube at a time, making sure that each piece melts before another is added. The mixture will begin to thicken like a custard.
- Finally, add the lemon juice and crushed raspberries and continue whisking until the curd thickens again. This process takes approximately 10 minutes or until a candy thermometer reads 165 degrees F.
- Strain the curd through a sieve. Cover the surface of the curd with a film of plastic wrap to stop a skin from forming. Store any extra curd in sealed sterilized jars. Keep in fridge.
HOMEMADE RASPBERRY CURD
Time 15m
Number Of Ingredients 5
Steps:
- In a saucepan combine raspberries, sugar, eggs and salt. Place saucepan on burner and turn to medium heat. While sitting next to or standing over stove, continually whisk mixture for 15 minutes. I always set my timer. After about 8 minutes the mixture will begin to thicken. Keep whisking. You are preventing the eggs from curdling and keeping the ingredients smooth and creamy. After 15 minutes, remove from heat and add butter 2 tablespoons at a time. Whisk until melted and then add 2 more. Continue this until all butter is added and melted. Pour mixture into a bowl using a fine mesh strainer. Strain out raspberry seeds and any cooked egg. If using chilled curd, cover curd and place in fridge for at least 3 hours. If baking curd in a dish, you can use immediately. Curd will continue to thicken as it cools.
EASY RASPBERRY CURD
With 5 ingredients, making raspberry curd is simple enough for a beginner.
Provided by thedailygourmet
Categories Desserts Fillings Fruit Fillings
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Combine raspberries and sugar in a high-powered blender (such as Vitamix®).
- Carefully crack eggs into a small glass bowl, making sure no pieces of shell fall into the bowl. Pour eggs into the blender with the raspberry mixture. Cover and blend on low Variable 1, quickly adjusting to Variable 10. Blend on high speed for 1 minute.
- Melt butter in a small saucepan over medium heat. Pour in raspberry mixture through a sieve. Add lemon juice. Cook and stir until curd thickens enough to coat the back of a spoon, about 5 minutes.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 30.2 g, Cholesterol 123.5 mg, Fat 14.2 g, Fiber 2.9 g, Protein 3.7 g, SaturatedFat 8.1 g, Sodium 116.7 mg, Sugar 27.2 g
LUSCIOUS RASPBERRY CURD
Make and share this Luscious Raspberry Curd recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over medium heat; add in the raspberries, egg yolks, sugar, and salt.
- Cook, mashing the berries and stirring frequently at first and then constantly at the end, until thickened-about 10 minutes.
- Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.
- Cool to room temperature; the curd will continue to thicken as it cools.
- Stir in lemon juice, to taste.
- Refrigerate, covered, until ready to serve, or up to 1 month.
Nutrition Facts : Calories 1832.4, Fat 116.7, SaturatedFat 66.5, Cholesterol 1166.3, Sodium 58, Carbohydrate 191, Fiber 20.3, Sugar 164.3, Protein 18.2
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
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 FOR PINK MERINGUE CUPCAKES
Fill our Pink Meringue Cupcakes with this raspberry curd.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Whisk all ingredients in a heatproof bowl set over a pan of simmering water until slightly thick, 8 to 10 minutes. Strain; refrigerate until cold and thick.
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- Place the raspberries, 1/4 cup of sugar, 1/4 teaspoon of salt, and 2 tablespoons of water in a 3-quart non-reactive saucepan. Cook the raspberries over medium heat until they start to break down. Use a potato masker to completely break down the berries Strain the berries through a fine-mesh strainer to remove the seeds. You should have 1 cup of puree. Allow the raspberries to cool to room temperature. Add the lemon juice and remaining 1/4 cup of sugar and taste the mixture. If it is still a little tart add additional sugar 1 tablespoon at a time until desired sweetness is reached.
- Place the raspberry puree back in the 3-quart saucepan. Rinse and dry the bowl and place it next to the stove with a medium-coarse strainer Add the whole eggs and egg yolks to the raspberry-lemon mixture and whisk to combine.
- Cook the curd over medium-low heat, stirring constantly with silicone spatula or metal whisk, until the mixture is thickened and registers 180 degrees in multiple spots, 5 to 7 minutes.
- Off heat, whisk in the butter one tablespoon at a time until incorporated. Strain curd through the medium-coarse strainer into the bowl. Press a piece of plastic wrap directly onto surface of the curd and refrigerate for at least 3 hours to chill and thicken it. (Curd can be refrigerated for up to 7 days.)
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