EGG-FREE STRAWBERRY CURD
Curd is so simple but it seems like it takes forever to make. I love using this as an addition into homemade yogurt. I found by eliminating the egg (oh the horror!), the curd still thickens as the moisture evaporated. If you want to include the egg to be traditional, by all means add in an egg yolk when the strawberries are pureed.
Provided by thedailygourmet
Categories Desserts Fillings Fruit Fillings
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- Place strawberries in a high-performance blender (such as a Vitamix®) and process on low variable 1, quickly increasing to 10 and blend for about 20 seconds. Press mixture through a fine-mesh sieve over a bowl, and discard the seeds.
- Melt butter in a saucepan over medium heat. Pour in strained strawberry puree. Add sugar and vanilla extract and whisk together thoroughly. Allow mixture to come to a boil and bubble until slightly thickened, about 6 minutes.
Nutrition Facts : Calories 38 calories, Carbohydrate 5 g, Cholesterol 5.1 mg, Fat 2 g, Fiber 0.7 g, Protein 0.3 g, SaturatedFat 1.2 g, Sodium 14 mg, Sugar 4 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sultan Khan
sk85@hotmail.frOverall, I thought this recipe was just okay. I've had better strawberry curd before.
Cole Trivette
trivettec@aol.comI had some trouble getting the curd to thicken. I think I might have overcooked it.
Pete Creel
pete.c64@hotmail.frThis curd is a bit too tart for my taste, but I'm sure I can adjust the amount of sugar next time.
Marlene Lameta
m_lameta@yahoo.comI'm so glad I found this recipe. It's a great way to use up all those extra strawberries I have in my garden.
eva shevcenko
eva-shevcenko@gmail.comThis curd is so delicious! It's the perfect addition to my morning toast.
Saban Cosic
cosics@gmail.comI love that this recipe uses cornstarch instead of eggs. It makes the curd much lighter and airier.
Ben Wilson
b@gmail.comThe curd turned out beautifully. It has a lovely color and a smooth, velvety texture.
TheTigerGaming 379
379t30@yahoo.comI was amazed at how easy this recipe was to follow. I'm a beginner in the kitchen, but I was able to make this curd without any problems.
MD.SAMIUL ISLAM
m.i96@gmail.comThis curd is the perfect balance of sweet and tart. It's also very versatile. I've used it as a filling for tarts and pies, and I've also spread it on toast and scones.
Eddie Torres
t-eddie59@yahoo.comI'm not a huge fan of strawberries, but I really enjoyed this curd. It's sweet, tart, and has a lovely texture.
Caden Coberly
coberly@yahoo.comThis curd is so easy to make and it tastes delicious. I will definitely be making it again.
Gene Marshe
gene_m@hotmail.comI love the fact that this recipe is egg-free. It makes it a great option for people with egg allergies or those who are vegan.
itchiha ayoub
iayoub@hotmail.co.ukThis curd is a great way to add a touch of sweetness and tartness to your desserts.
Saeed ali Jatoi
js61@hotmail.comI'm so glad I found this recipe. It's the perfect way to use up all those extra strawberries I have in my garden.
Raj GAMING
gaming_raj@hotmail.comThe only downside to this recipe is that it's so hard to wait for the curd to cool before eating it! It's so tempting to just dig in right away.
ZOSHIM HASAN
zoshimh@hotmail.co.ukThis curd is so versatile! I've used it as a filling for tarts and pies, and I've also swirled it into ice cream. It's always a hit.
Sajuu Darhal
sajuud@hotmail.comI love that this recipe uses cornstarch instead of eggs. It makes the curd much lighter and airier.
Jordan McClain
mcclain-j@yahoo.comThe curd has a beautiful, vibrant color and a sweet-tart flavor that is perfect for spreading on toast, scones, or pancakes.
Salma khan Salmakhan
ss82@aol.comI was pleasantly surprised by how easy this recipe was to follow. I'm not an experienced baker, but I was able to make this curd without any problems.
Shahzaib Durrani
s-durrani@gmail.comThis strawberry curd is a keeper! It turned out perfectly and has a luscious, velvety texture. I love that it's egg-free, making it a great option for those with egg allergies or vegans.