Raspberry Curd
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, Wisconsin12 ServingsPrep: 5 min. Cook: 10 min. + chilling
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)