Description

Mixed berry curd is tasty treat. It is quick to make and you can use any type of berry you like.

Ingredients

Units Scale

For Berry Sauce:
4 1/2 cups frozen mixed berries (I used blueberries, raspberries, blackberries)*
3 1/2 cups frozen strawberries
Juice of 1/2 a lemon
2 teaspoons vanilla extract
6 tablespoons raw sugar
1/8 teaspoon salt
For the Curd:
6 large egg yolks
3 tablespoons unsalted butter, cut into chunks, brought to room temperature

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Instructions

For Berry Sauce:
Place the frozen berries in a small sauce pot. Cook for 3 minutes on medium-low heat. Add the sugar, lemon juice, salt, and vanilla extract. Allow to cook until the sugar is dissolved and all of the berries are unthawed, about 8 minutes.
Transfer the berries and their liquid to a blender or food processor. Process until thoroughly blended, about 3 minutes.
Place a fine mesh strainer over a bowl and pour the berry sauce into the strainer to strain out the seeds. Use a spoon to help push the liquid through; discard the seeds. The berry sauce should yield about 3 cups. Set the berry sauce aside.
For the Curd:
Add 2 inches of water to a small sauce pan and set on high to boil and reduce to a simmer. In a large bowl, whisk together the egg yolks. Place the bowl of egg yolks on top of the pot of simmering water. Make sure the water is not touching the bowl; it’s the steam that will cook the eggs.
Stir the eggs with a wooden spoon constantly, for about 5 to 7 minutes, or until the eggs have thickened and stick to the spoon. It is very important that you stir constantly so that the eggs don’t get too warm and begin to scramble. Remove the bowl from the heat immediately.
If there are bits of cooked egg in your curd, then strain through a fine mesh strainer to remove.
Stir in the chunks of butter one by one until they are each melted. Add 2 ½ cups of the berry sauce to the curd**. Mix thoroughly. You can reserve the ½ cup of berry sauce to use in yogurt, on top of ice cream or for a curd in the future. Store in an airtight container for 2 weeks or in the freezer for several months.
Transfer the berry curd to an airtight container. Place plastic wrap just touching the surface to prevent a skin from forming. Place in the refrigerator for at least 3 hours to chill before serving.
Serve with sugar cookies, shortbread cookies, scones, muffins, toast, or stir into yogurt or oatmeal. It would even be delicious with some vanilla ice cream. Store in the refrigerator up to 2 weeks.

Notes

*If using fresh berries, add a tablespoon or more of water as needed to help cook the berries down. IF using frozen berries, the water is not needed; there will be enough as they thaw out.
** You may add all 3 cups of berry sauce to the curd for a stronger flavor and deeper color, but it will thin out the consistency a little. I found the 2 ½ cups of berry sauce to be perfect, and I was happy to save some leftover berry sauce for another use.

Resources:
Chow
100 Days of Real Food