Day 177.
I have been meaning to make this recipe for a couple of weeks now. It was bumped last week by those delicious Caribou-Poached Pears. I am a little concerned about curd, in spite of the original recipe author’s declaration that it is simple.
Anything that involves fluffing and whisking constantly means I have to give the recipe my undivided attention for at least some small amount of time. With two toddlers, that can be rough. Yes, the baby is now officially toddling. Sigh. It goes so fast.
So, with a bit of wariness and a loving husband who promised to attempt to corral the littles while I cooked, I am finally making this deliciously inspired plum curd. If it works out I’ll so be making the lime version when I get some of those in my CSA box, too.
Plum Curd
Adapted from Lime Curd.
Makes about 1.5 cups
Ingredients
8 tablespoons (1 stick) cold butter, cut into pieces
1 cup Stone Fruit Jam (or substitute 1/2 cup sugar and 1/2 cup pureed plums)
2 eggs
2 egg yolks
pinch of salt
Method
In a medium bowl with an electric mixer, cream the butter and jam, beat in the eggs slowly, and then add salt.
The mixture will look curdled.
Cook over medium heat, whisking constantly until thickened (do not boil), 3 to 4 minutes.
Cool to room temperature, whisking frequently.
Transfer to small bowls, cover with plastic wrap and chill for a couple of hours.
The curd can be stored in refrigerator for up to 5 days.
Serve as is or over muffins, pound cake or other pastries.
The Results
Wow. That was seriously simple. I ate mine straight, but saved a bit for a future cake or pastry. I can’t imagine there won’t be one in our near-future. After all, we have a new CSA box coming this week.
The curd on its own was delicious, albeit a bit rich on its own. I think it’ll be equally fabulous as a topping. I’m also wondering about using it as a pastry filling.
What are you having for Sunday Brunch, Breakfast or Lunch?
This post is shared at·Sundays at One Food Club, Just Something I Whipped Up, Penny Worthy Project, Cookbook Sundays, Savory Sunday·and·Potluck Sunday.
Plum Curd
Plum curd on its own is delicious, and equally fabulous as a topping or pastry filling. Try it on toast, pound cake and muffins or swirl it into cheesecake. Yum
Ingredients
- 8 tablespoons (1 stick) cold butter, cut into pieces
- 1 cup Stone Fruit Jam (or substitute 1/2 cup sugar and 1/2 cup pureed plums)
- 2 eggs
- 2 egg yolks
- pinch of salt
Instructions
- In a medium bowl with an electric mixer, cream the butter and jam, beat in the eggs slowly, and then add salt.
- The mixture will look curdled.
- Cook over medium heat, whisking constantly until thickened (do not boil), 3 to 4 minutes.
- Cool to room temperature, whisking frequently.
- Transfer to small bowls, cover with plastic wrap and chill for a couple of hours.
- The curd can be stored in refrigerator for up to 5 days.
- Serve as is or over muffins, pound cake or other pastries.
