Cherry Curd

Name: Cherry Curd
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup cherry juice, recipe attached in direction step #2, or store bought UNSWEETENED cherry juice; 9 tbsp salted butter, at room temperature; 1 cup granulated sugar; 6 large egg yolks; 1/2 tsp pure cherry extract

fenway @Fenway

I made this curd for a cake filling after making fresh cherry juice. It is a classic curd with egg yolks and can be used in tarts and pies added to whipped cream or topped with whipped cream!

fenway @Fenway

I made this curd for a cake filling after making fresh cherry juice. It is a classic curd with egg yolks and can be used in tarts and pies added to whipped cream or topped with whipped cream!

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Ingredients

20 mins

4 servings

1 cupcherry juice, recipe attached in direction step #2, or store bought UNSWEETENED cherry juice
9 tbspsalted butter, at room temperature
1 cupgranulated sugar
6large egg yolks
1/2 tsppure cherry extract

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Steps

20 mins

1

Beat butter and sugar until blended, add yolks and beat slowly until blended.
2

Beat in cherry juice, recipe attached below
https://cookpad.wasmer.app/us/recipes/342477-fresh-cherrie-juice

Fresh Cherrie Juice
3

Pour into saucepan and heat on low heat, stirring constantly until butter melts Increase heat to medium and cook, stirring with a rubber spatula reaching all sides of saucepan stirring continually until mixture thickens am coats the back of a spoon about 15 minutes. It should just reach 170 on a candy thermometer
4

Remove from heat add cherry extract, cool 5 minutes in pan, stirring occasionally them transfer to a bowl. Preah plastic wrap on surface to prevent a skin and cool to room temperature. Then refigerate until set and cold at least 4 hours

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fenway @Fenway

on September 08, 2015 21:30

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.