Best 4 Egg Free Strawberry Curd Recipes
Prepare to delight your taste buds with a culinary journey into the world of egg-free strawberry curd, a luscious spread that harmonizes the vibrant essence of strawberries with the creamy richness of a traditional curd, minus the use of eggs. This delectable treat offers a symphony of flavors, textures, and colors that will dance upon your palate and leave you craving more. Whether you seek a delightful spread for your morning toast, a luscious filling for your pastries, or a tangy complement to your scones, this egg-free strawberry curd will surely tantalize your senses and elevate your culinary creations.
Here are our top 4 tried and tested recipes!
EGG-FREE STRAWBERRY CURD
Curd is so simple but it seems like it takes forever to make. I love using this as an addition into homemade yogurt. I found by eliminating the egg (oh the horror!), the curd still thickens as the moisture evaporated. If you want to include the egg to be traditional, by all means add in an egg yolk when the strawberries are pureed.
Provided by thedailygourmet
Categories Desserts Fillings Fruit Fillings
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- Place strawberries in a high-performance blender (such as a Vitamix®) and process on low variable 1, quickly increasing to 10 and blend for about 20 seconds. Press mixture through a fine-mesh sieve over a bowl, and discard the seeds.
- Melt butter in a saucepan over medium heat. Pour in strained strawberry puree. Add sugar and vanilla extract and whisk together thoroughly. Allow mixture to come to a boil and bubble until slightly thickened, about 6 minutes.
Nutrition Facts : Calories 38 calories, Carbohydrate 5 g, Cholesterol 5.1 mg, Fat 2 g, Fiber 0.7 g, Protein 0.3 g, SaturatedFat 1.2 g, Sodium 14 mg, Sugar 4 g
VEGAN STRAWBERRY CURD (SLIGHTLY SOUSED!)
I love this recipe - it is so versatile and easy, everything goes from blender to saucepan, there's no fuss about cooking egg yolks properly, and using tapioca starch means that you can freeze it or bake it and it won't separate! My "soused" version uses my Recipe #480010 and has flavour hints of the liquor I used (the alcohol dissipates though). Adapted from http://www.chocolatemoosey.com/2012/06/04/vegan-strawberry-curd/
Provided by YummySmellsca
Categories Sauces
Time 25m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine all the ingredients in a blender and puree until completely smooth. Pour into a saucepan.
- Place over medium heat and cook just until the mixture starts to boil.
- Reduce the heat and cook, stirring frequently, just until it thickens.
- Pour into a jar and let cool to room temperature before refrigerating.
Nutrition Facts : Calories 11, Fat 0.1, Sodium 0.3, Carbohydrate 2.7, Fiber 0.7, Sugar 1.7, Protein 0.2
STRAWBERRY CURD
Make and share this Strawberry Curd recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 35m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Place strawberries plus 2 Tbsp of water in a large saucepan over a medium heat. Cover and bring to the boiling point. Simmer for 5 minutes or until the strawberries become very soft.
- Use a slotted spoon to transfer strawberries to mesh sieve. Place sieve over a clean, heatproof bowl and use the back of a spoon to push strawberries through the mesh sieve. Keep pressing the pull through. Add the pulp into the strained strawberry liquid.
- Place the heatproof bowl over a saucepan of simmering water on medium heat. Make sure the bowl fits snugly and that the water doesn't touch the bottom of the bowl. Add the sugar, beaten eggs and butter to the bowl and stir with a wooden spoon until the butter melts. Continue to stir constantly for about 10 minutes.
- Turn the heat up and continue to stir for another 10 minutes. It's important to keep stirring otherwise the mixture could curdle.
- Stir for another few minutes or until the mixture thickens. Turn off the heat and stir again. Carefully pour mixture into hot sterilized jars and seal.
- Store in the refrigerator for up to 2 months.
EGG-FREE STRAWBERRY CURD
Curd is so simple but it seems like it takes forever to make. I love using this as an addition into homemade yogurt. I found by eliminating the egg (oh the horror!), the curd still thickens as the moisture evaporated. If you want to include the egg to be traditional, by all means add in an egg yolk when the strawberries are pureed.
Provided by thedailygourmet
Categories Fruit Filling Recipes
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- Place strawberries in a high-performance blender (such as a Vitamix®) and process on low variable 1, quickly increasing to 10 and blend for about 20 seconds. Press mixture through a fine-mesh sieve over a bowl, and discard the seeds.
- Melt butter in a saucepan over medium heat. Pour in strained strawberry puree. Add sugar and vanilla extract and whisk together thoroughly. Allow mixture to come to a boil and bubble until slightly thickened, about 6 minutes.
Nutrition Facts : Calories 38 calories, Carbohydrate 5 g, Cholesterol 5.1 mg, Fat 2 g, Fiber 0.7 g, Protein 0.3 g, SaturatedFat 1.2 g, Sodium 14 mg, Sugar 4 g
Tips:
- Use ripe, juicy strawberries. This will give your curd the best flavor.
- Don't overcook the curd. It should be thick and creamy, but not too thick or rubbery.
- Let the curd cool completely before serving. This will help it to set and thicken.
- Serve the curd with your favorite accompaniments. It's delicious on toast, scones, pancakes, or waffles.
Conclusion:
Egg-free strawberry curd is a delicious and versatile spread that can be enjoyed in many different ways. It's perfect for breakfast, brunch, or dessert. It's also a great way to use up ripe strawberries. So next time you have a batch of strawberries, give this recipe a try. You won't be disappointed!
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