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.
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Mian Muzammil
[email protected]I love how easy this recipe is to follow. And the curd is absolutely delicious. Thanks for sharing!
Britney Furman
[email protected]Meh.
Uzzal mim
[email protected]This is the best raspberry curd I've ever tasted! I'll be making it again and again.
Manur Rahma
[email protected]I'm not a huge fan of raspberry, but this curd was surprisingly good. I'd definitely make it again.
Fahad Fahad Al piyash
[email protected]This curd is so smooth and creamy. I love the vibrant raspberry flavor.
md Sagour
[email protected]Not bad, but I've had better.
Jay Patel Jay
[email protected]I've made this curd several times and it always turns out perfect. It's my go-to recipe for raspberry curd.
Aman Udass
[email protected]Very good! I used it to make raspberry thumbprint cookies and they were a big hit.
Fabian Esquivel
[email protected]This curd is a little too tart for my taste. I might add some more sugar next time.
Heude Kanxa
[email protected]Absolutely divine! I highly recommend this recipe.
Samar Poudel
[email protected]I followed the recipe exactly and my curd turned out grainy. Not sure what went wrong.
nasirdullu 620
[email protected]Yum!
Brian Banks
[email protected]This curd is so versatile. I've used it as a filling for tarts, scones, and even pancakes. Always a crowd-pleaser!
Leo Watcher
[email protected]Easy to make and very tasty. I like that it uses simple ingredients.
Remilekun Daniel
[email protected]Raspberry curd turned out delicious! The perfect balance of tart and sweet. I used it as a filling for a raspberry tart and it was a hit!