BLACKCURRANT CURD

Ingredients

Curd

300 grams (10.58 ounces) blackcurrants

120 grams (4.23 ounces) butter

8 tablespoons (0.5 cups) sugar

2 eggs (2.00 items)

2 egg yolks (2.00 items)

Instructions

Step 1

Hello, everyone! We have a delightful new recipe for you: a simple and delicious curd. In other words, it's a custard. The ingredients are straightforward, and the cooking is quick! The most popular curd is lemon, but if you have a surplus of black currants, you can use them for this dessert.

Step 2

Step 3

1. Pour the frozen black currants into a saucepan and cover them with sugar. Bring to a boil and cook for 10 minutes, stirring occasionally. Stir gently to avoid crushing the berries too much.

Step 4

2. Remove the mixture from the heat and rub it through a sieve to remove the seeds and skins.

Step 5

3. Pour the purée into a saucepan and place it in a water bath. To do this, use two pots of different diameters, pouring water into the larger one so that it doesn’t touch the bottom of the smaller pot. Ensure the water bath is set up correctly to avoid any water splashing into the curd mixture.

Step 6

4. Place the saucepan with purée on heat. Once the water in the larger pot starts boiling, add the two eggs and two egg yolks into the purée. Keep stirring continuously to avoid curdling.

Step 7

5. Add the butter and stir until it is completely dissolved. Continue stirring for 10 to 15 minutes until the mixture reaches a creamy consistency.Use a whisk for smoother blending.

Step 8

6. Remove the curd from the heat and pour it into sterilized jars. Let it cool, then store in the fridge.The curd can be stored for up to a week in the fridge. Bon Appetit!

Servings

Wondering how to serve your luscious blackcurrant curd? Let us sprinkle a little inspiration your way! Imagine slathering this tangy curd over a warm, flaky croissant – the contrast between the buttery pastry and the tart blackcurrant is sheer perfection. Or, swirl it into your morning yogurt or oatmeal for a breakfast that gets you out of bed with a smile. But wait, there’s more! Try filling mini tart shells with blackcurrant curd and topping them with a dollop of whipped cream. It’s a bite-sized dream that will impress your friends at any gathering. Feeling adventurous? Use it as a cake filling layered with fresh berries. Ooh, la la! And don’t forget, a spoonful straight from the jar while standing in front of the fridge is always a valid option. Trust us, we won’t judge.

Equipment

Saucepan

Use a medium-sized saucepan to bring your blackcurrants and sugar to a boil. Ensure it's not too small to avoid spills while stirring.

Sieve

A fine-mesh sieve works best to get a smooth puree. A larger handle makes the process easier.

Whisk

A sturdy whisk is essential for combining eggs into the hot puree without scrambling them. A silicone-coated whisk can prevent scratching your pans.

Two Pots (for water bath)

Two pots of different diameters are required to create a water bath. Ensure the smaller pot fits snugly into the larger one for even cooking.

Jars

Sterilized glass jars with airtight seals are perfect for storing your finished curd. Mason jars work well and look great for gifting.

Variations

For those needing gluten-free or vegan variations, we've got you covered! To make this recipe gluten-free, simply ensure all your ingredients, including any additional items like tart shells or biscuits you may use for serving, are certified gluten-free. For a vegan blackcurrant curd, swap out the butter for a plant-based alternative. Replace the eggs with 1/4 cup of cornstarch mixed with 1/4 cup water per egg, whisking until smooth. Proceed with the recipe as usual, and you’ll have a plant-based treat just as delightful!

Faq

Can I use fresh blackcurrants instead of frozen?
Yes, fresh blackcurrants will work perfectly in this recipe. Just be sure to wash and stem them before use.
What can I do if my curd is too thick?
If your curd ends up too thick, you can gently whisk in a tablespoon of water or juice until you reach the desired consistency.
Why did my eggs scramble when I added them to the puree?
Make sure to constantly whisk the eggs into the puree and add them off the direct heat while the mixture is in the water bath to prevent scrambling.
How long will the blackcurrant curd keep in the fridge?
The curd can be stored in an airtight container in the refrigerator for up to two weeks.
Can I freeze the blackcurrant curd?
Yes, you can freeze the curd in an airtight container for up to three months. Just be sure to thaw it in the fridge before using.
Can I use this curd as a cake frosting?
The curd is more suitable as a filling rather than a frosting due to its smooth and somewhat loose texture. Try layering it between cake layers for a delightful surprise!