Thursday, January 15, 2009

Blackberry Curd

Blackberry curd is extremely easy to make, actually all curds are easy to make, the only downfall is that you have to plan in advance as they take 8 hours to chill. So what exactly is curd? It's a thick spreadable cream. Traditionally it is used to spread on scones. But it's also used to fill cakes, pies, and trifles. Lemon curd more commonly made but any fruit will work. Once chilled it can stay in the fridge tightly covered for up to 3 weeks. I am going to make a lemon-ginger cake with blackberry curd filling and cream cheese frosting. So I actually made the curd part yesterday. Here's the recipe.

1 cup sugar
3 Tb cornstarch
2 cups Blackberry Juice
3 large eggs
2 egg yolks
¼ cup butter

Combine the sugar and cornstarch in a saucepan; gradually whisk in Blackberry Juice. Whisk in eggs and egg yolks. Bring mixture to a boil over medium heat, whisking constantly. (that should take 5 - 10 minutes) Cook, whisking constantly, 1 to 2 minutes or until a pudding-like thickness. Remove from heat, and whisk in butter. Cover, placing plastic wrap directly on curd, and chill 8 hours.

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