Raspberry Curd Recipe

Raspberry Curd Recipe photo by Taste of Home

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Raspberries are such a sweet and flavorful berry that is perfect during the summer time. This recipe can also be made in the winter with frozen berries.—Taste of Home Test Kitchen, Greendale, Wisconsin

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Raspberry Curd Recipe

Prep: 5 min. Cook: 10 min. + chilling

Yield: 12 Servings

5 10 15

Ingredients

1-2/3 to 2 cups fresh or frozen unsweetened raspberries
1/2 cup sugar
1 tablespoon cornstarch
2 tablespoons butter
3 egg yolks

Directions

Sieve raspberries through a strainer, pressing with the back of a spoon; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds. 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 for 2 minutes. Place into small jars; place plastic wrap on surface of curd. Cover and chill. Store in the refrigerator. Use for the Chocolate Raspberry Torte recipe or spread on toast, muffins or biscuits. Yield: 3/4 cup.

Editor's Note: To be used with Chocolate Raspberry Torte.(recipe also in Recipe Finder)

Originally published as Raspberry Curd in Country Woman July/August 1995, p33