Cherry CurdWritten by Jamie on August 12, 2012
Cherry curd is a rich, delicious treat that is often used inside of pies and tarts. Curd can compliment anything from crepes to cupcakes to toast to macarons. It can be stored in the fridge for a week or two, longer if vacumn sealed.
- 6 tbsp unsalted butter, room temperature
- 3/4 lb fresh cherries or 10 oz frozen bag
- 4 large egg yolks, lightly beaten
- 3/4 cup sugar
- pinch of himalayan salt
- Process cherries into a puree
- Chop and remove seed
- Puree in blender
- Using a strainer, remove all chunks of skin*
- The amount of puree needed is 1 cup
- Using your electric mixer beat together the butter and sugar.
- Slowly pour in the egg yolks, and mix until everything is combined.
- Add in the fresh cherry puree, and salt.
- Mix together then pour into a small saucepan.
- Place saucepan on the stove on a low temperature
- Allow butter to melt.
- Once the butter is fully melted, slowly increase the temperature to medium while constantly stirring.
- Cook for 10-15 minutes, or until the temperature has reached 170º F.
- Reduce heat to low, and allow to cook for an additional 5 minutes
- Remove from heat and continue to stir for about 5 minutes while the curd cools.
- Once the curd has cooled, fill your desired containers and cool.
- Place parchment or wax paper on top of the curd to prevent a "pudding skin" from forming
*The leftover cherry skin can be used to make salsa! Recipe is on the way...