Raspberry Curd

5 from 2 votes

This Raspberry Curd is silky smooth, tart and sweet! The color is stunning and all natural! With only a handful of ingredients, this curd recipe is so simple to make. It only cooks for 4-6 minutes before coming off the heat! Best yet, it's completely egg free, gluten free, nut free and can easily be made vegan with a few tweaks!

Prep Time1

Rest and Chill Time30

Total Time31

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 55kcal

Author: Lee

Ingredients

½ cup granulated sugar
2 rounded tablespoons cornstarch
1 pinch kosher salt
1 cup milk
3 tablespoons orange juice , no pulp
2 cups frozen raspberries
2 tablespoons unsalted butter or vegan baking stick

US Customary - Metric

Instructions

In a medium saucepan whisk together the ½ cup granulated sugar, 2 rounded tablespoons cornstarch (26 grams) and the 1 pinch kosher salt.
Add in the 1 cup milk and 3 tablespoons orange juice. Whisk until everything is combined. It may take a minute for the cornstarch to be blended in.
Add in the 2 cups frozen raspberries and cook everything over medium heat, stirring frequently and mashing the raspberries with the whisk. Cook until the mixture begins to bubble and becomes thick like pudding. About 4-6 minutes.
Once bubbling, continue to cook for one minute.
Remove from heat and immediately whisk in the 2 tablespoons butter.
Place a mesh colander over a heat proof bowl and pour the curd through the colander to strain it. Make sure not to press down on the raspberries too hard or the seeds will push through into the curd.
After straining, whisk the curd. It will now be silky smooth with a pudding texture.
You can eat as is but for fillings for cakes, let it sit at room temperature for about 30 minutes then chill in fridge for at least 30 additional minutes to an hour or until thick.
Store in the fridge in an airtight container.

Video

Notes

Vegan: Use vegan sugar, vegan baking sticks and non-dairy milk.

Storing: Once completely cooled, store the Raspberry Curd in the fridge in an airtight container for up to 3 days. Mix with a spoon prior to serving in case it began to separate and to regain creamy texture.

To warm it up and to make it liquid again, spoon the desired amount into a heat safe bowl and microwave in 5-10 second increments, stirring after each time, until the desired consistency. Be careful not to burn your mouth.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition