Blackberry Curd Recipe

Homemade blackberry curd that is silky smooth and flavorful, made with whole eggs and fresh blackberries.

– 300 g or 9 oz fresh blackberries if using frozen berries, rinse and dry the berries (see related section in text above) – 170 g or ¾ cup blackberry puree from above – 170 g or heaped ¾ cup granulated sugar – 3 large egg – pinch fine sea salt omit if using salted butter – 85 g or 6 tablespoons butter unsalted, cold

INGREDIENTS

━━━━━━━━━━  

INSTRUCTION

Use a food processor to produce a puree of the blackberries. In order to remove the seeds from the puree, press it through a sieve with a fine mesh. 

Yellow Wavy Line

STEP  1 .

 It is recommended that you consume approximately ¾ cup, which is equivalent to 170 grams, of puree. To prepare the eggs, beat them in a separate bowl while adding a pinch of salt.

Yellow Wavy Line

STEP 2.

Mix the puree, sugar, and eggs in a pot before adding. Place the pot on low heat to begin cooking. As it cooks, stir frequently because the bottom will thicken more.

Yellow Wavy Line

STEP 3.

When the curd begins to bubble and has reached a thick consistency all over, remove it from the heat. Slice the butter and place it in a bowl. 

Yellow Wavy Line

STEP 4.

 Place a sieve with a fine mesh over the butter. To remove all of the liquid, pour the curd that has been cooked through the sieve and press it down.

Yellow Wavy Line

STEP 5.

 The bottom of the sieve should be scraped. After the butter has melted and the curd has become smooth, stir the mixture. 

Yellow Wavy Line

STEP 6.

After the mixture has reached room temperature, transfer it to a jar that can be sealed and place it in the refrigerator.

Yellow Wavy Line

STEP 7.

The curd can be stored in the refrigerator for a period of three weeks if it is sealed. Frozen food can be stored for longer.

Yellow Wavy Line

STEP 8.

See Also

Raspberry Ice Cream Recipe