Creamy Raspberry Curd Recipe
Introduction
Raspberry curd is a vibrant and tangy spread that’s perfect on toast, scones, or as a filling for cakes and pastries. Made with fresh raspberries, sugar, eggs, and butter, it offers a luscious balance of sweet and tart flavors.
Ingredients
- 2 cups raspberries
- 3/4 cup sugar
- 3 large eggs, beaten
- 4 tablespoons unsalted butter
Instructions
- Step 1: In a saucepan, combine the raspberries and sugar. Cook over medium heat, mashing the raspberries occasionally, until the mixture is heated through and the sugar dissolves.
- Step 2: Slowly whisk the beaten eggs into the warm raspberry mixture, stirring constantly to prevent curdling.
- Step 3: Continue cooking the mixture over low heat, stirring frequently until it thickens to a custard-like consistency.
- Step 4: Remove the pan from heat and stir in the butter until fully incorporated and smooth.
- Step 5: Strain the curd through a fine sieve to remove seeds, then allow it to cool before storing.
Tips & Variations
- For a smoother texture, make sure to strain the curd to remove seeds.
- Use fresh or frozen raspberries, but thaw frozen ones and drain excess liquid before cooking.
- Add a teaspoon of lemon juice to brighten the flavor.
- Substitute butter with coconut oil for a dairy-free version.
Storage
Store raspberry curd in an airtight container in the refrigerator for up to one week. Reheat gently by placing the jar in warm water or microwaving briefly, stirring to restore its creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries for raspberry curd?
Yes, frozen raspberries work well. Just thaw them fully and drain any excess liquid before using to avoid making the curd too watery.
How do I know when the curd is thick enough?
The curd is ready when it coats the back of a spoon and leaves a clear trail when you run your finger through it. It should have a creamy, custard-like consistency.
PrintCreamy Raspberry Curd Recipe
This Raspberry Curd is a luscious, tangy spread made by gently cooking fresh raspberries with sugar and eggs until thickened, then enriched with butter for a silky smooth texture. Perfect for spreading on toast, dolloping on desserts, or using as a filling in pastries.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 1 cup 1x
- Category: Sauces and Condiments
- Method: Stovetop
- Cuisine: British
Ingredients
Ingredients
- 1 cup fresh raspberries
- 3/4 cup granulated sugar
- 3 large eggs, beaten
- 6 tablespoons unsalted butter, cut into pieces
Instructions
- Prepare ingredients: Measure out all ingredients, wash the raspberries and set aside. Beat the eggs lightly in a separate bowl.
- Cook raspberries and sugar: In a medium saucepan over medium heat, combine the raspberries and sugar. Stir occasionally and cook until the raspberries release their juices and the sugar dissolves, about 5 minutes.
- Incorporate eggs: Gradually add the beaten eggs to the raspberry mixture, stirring constantly to prevent curdling. Continue cooking over low to medium heat, stirring frequently until the mixture thickens enough to coat the back of a spoon, approximately 7-10 minutes.
- Finish with butter: Remove the saucepan from heat and stir in the butter pieces one at a time until fully melted and incorporated, creating a smooth and glossy curd.
- Cool and store: Pour the curd into a clean jar or container. Allow it to cool to room temperature before refrigerating. The curd will thicken further as it cools. Store in the refrigerator for up to 1 week.
Notes
- Stir constantly when adding the eggs to prevent scrambling.
- For a smoother curd, strain the mixture through a fine sieve to remove seeds before adding butter.
- Use ripe but firm raspberries for best flavor and consistency.
- Allow the curd to cool completely before sealing the container to preserve freshness.
Keywords: Raspberry curd, raspberry spread, berry curd, fruit curd, homemade curd, raspberry dessert sauce
