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Taste of Home

Raspberry Curd

TOTAL TIME: Prep: 5 min. Cook: 10 min. + chilling YIELD: 3/4 cup.
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

Ingredients

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

Directions

  • 1. Sieve raspberries through a strainer, pressing with the back of a spoon; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds in sieve.
  • 2. 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.
  • 3. Place into small jars; place plastic wrap on surface of curd. Cover and chill. Store in the refrigerator.

Nutrition Facts

2 tablespoons: 75 calories, 3g fat (2g saturated fat), 51mg cholesterol, 18mg sodium, 11g carbohydrate (9g sugars, 1g fiber), 1g protein.

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