Ingredients
Blueberry curd
- 180 milliliters (0.75 cup) blueberry juice with pulp
- 60 milliliters (0.25 cup) lemon juice
- 120 grams (0.6 cup) sugar
- 6 eggs
- 100 grams (3.55 ounces) butter
- 180 milliliters (0.75 cup) blueberry juice
Equipment
- Medium Saucepan
Essential for creating a smooth curd; make sure it’s non-stick to prevent burning.
- Heatproof Mixing Bowl
This will be placed over simmering water for a gentle, even cooking process.
- Whisk
Ensures your mixture is evenly combined and smooth.
- Wooden Spoon or Silicone Spatula
Perfect for stirring the mix thoroughly and preventing it from sticking to the sides.
- Sieve or Colander
Used to strain the final curd for an ultra-silky texture.
- Plastic Wrap
To cover the curd and prevent a skin from forming while it cools.
Instructions
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Step 11
Servings
Variations
Faq
- Can I use store-bought blueberry juice for this recipe?
Yes, you can! However, using fresh or frozen blueberries will give you a richer flavor and more vibrant color.
- Why is it important to constantly stir the curd?
Stirring prevents the curd from sticking to the pan and burning, ensuring a smooth consistency.
- How do I know when the curd is thick enough?
The curd is ready when it coats the back of a spoon, and you can draw a clean line through it with your finger.
- Can I make this curd in advance?
Absolutely! Store it in an airtight container in the fridge for up to one week.
- Is it possible to freeze the blueberry curd?
Yes, you can freeze it for up to three months. Thaw it in the refrigerator before use.
- How can I fix curdled curd?
If your curd curdles, try blending it with an immersion blender until smooth. Next time, you can also cook it on a lower heat and make sure to stir constantly.