Creamy Raspberry Curd Recipe
Introduction
Raspberry curd is a luscious, tangy spread that brightens breakfasts and desserts alike. Made with fresh raspberries, it’s a delicious way to add a burst of fruity flavor to your table.
Ingredients
- 2 cups fresh or frozen raspberries
- 1 cup granulated sugar
- 3 large eggs, beaten
- 4 tablespoons unsalted butter
Instructions
- Step 1: In a medium saucepan, combine the raspberries and sugar. Cook over medium heat, stirring frequently, until the raspberries break down and the mixture begins to bubble.
- Step 2: Gradually whisk the beaten eggs into the raspberry mixture. Continue cooking, stirring constantly, until the curd thickens enough to coat the back of a spoon.
- Step 3: Remove the pan from heat and stir in the butter until fully melted and incorporated, creating a smooth, glossy finish.
- Step 4: Strain the curd through a fine-mesh sieve to remove seeds if desired. Let cool before transferring to a jar or container for storage.
Tips & Variations
- Use fresh raspberries when in season for the best flavor, or frozen ones when fresh aren’t available.
- For a smoother curd, be sure to strain out the seeds after cooking.
- Add a teaspoon of lemon juice to enhance the tartness and brighten the flavor.
Storage
Store raspberry curd in an airtight container in the refrigerator for up to two weeks. Reheat gently by warming in a small bowl over simmering water if you prefer it spreadable before serving.
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 before cooking to release their juices and ensure even cooking.
How do I know when the curd is done?
The curd is ready when it thickens enough to coat the back of a spoon and leaves a clear line when you run your finger across it.
PrintCreamy Raspberry Curd Recipe
A luscious and vibrant Raspberry Curd made by gently cooking fresh raspberries with sugar and eggs until thickened, then enriched with creamy butter for a smooth, spreadable texture perfect for toast, desserts, or as a filling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: About 1 to 1¼ cups 1x
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: British
Ingredients
Ingredients
- 2 cups fresh raspberries
- 1 cup granulated sugar
- 3 large eggs, beaten
- 4 tablespoons unsalted butter, cut into pieces
Instructions
- Cook the raspberries: In a medium saucepan over medium heat, combine the fresh raspberries and sugar. Cook, stirring occasionally, until the raspberries break down and the mixture becomes syrupy, about 5-7 minutes.
- Add the eggs: Gradually add the beaten eggs to the raspberry mixture, stirring constantly to prevent curdling.
- Thicken the curd: Continue to cook the mixture on low heat, stirring constantly until it thickens enough to coat the back of a spoon, about 8-10 minutes. Do not boil to avoid scrambling the eggs.
- Stir in the butter: Remove the saucepan from heat and immediately stir in the butter pieces one at a time until fully melted and incorporated, creating a smooth texture.
- Strain the curd: For an extra smooth curd, strain the mixture through a fine mesh sieve to remove seeds and any cooked egg bits.
- Cool and store: Transfer the curd to a clean jar or container, cover with plastic wrap pressed directly on the surface to prevent a skin from forming, and refrigerate until chilled and set, about 2 hours.
Notes
- Use fresh or frozen raspberries, but thaw frozen completely and drain excess liquid.
- Stir constantly when cooking with eggs to avoid curdling.
- Store raspberry curd in the refrigerator for up to one week.
- This curd can be used as a spread, filling for cakes, or topping for desserts like cheesecake.
Keywords: raspberry curd, fruit curd, raspberry spread, berry curd, homemade curd, breakfast spread
