Blackberry Curd (Vegan) (Edit recipe)

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This delightful berry curd delivers the perfect balance of richness, sweetness, and silky smoothness, making it the perfect complement to ice creams, pastries, and an array of other desserts. Using only five simple ingredients, it can be prepared in just fifteen minutes, even when starting with a freshly made blackberry purée. The result is a versatile, decadent dairy and egg-free treat that brings bright, sweet, berry flavor with a smooth, silky texture.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

8 minutes

INGREDIENTS

5

Serves: 5

Ingredients

6 Tbsp Oat Milk, Organic, (any plant-based milk will work)
.75 cup Cane Sugar
2 Tbsp Cornstarch
6 Tbsp blackberry puree
2 Tbsp Plant-Based Butter, -room temperature

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To Prepare the Blackberry Puree: Add 1 ½ cups of fresh or frozen blackberries to a blender – blend on high for 1 minute. ***If you use frozen blackberries, make sure they are completely thawed before pureeing them.
Pour the puree through a fine mesh sieve, removing all of the seeds. You should end up with 6 tablespoons of puree. Set the puree aside.
To Prepare the Blackberry Curd: To a small pot, add the sugar and cornstarch – whisk to combine.
Add the milk and blackberry puree – stir until all ingredients are well combined.
Place the pot over medium heat and let the mixture come to a light simmer.
Stir frequently as the curd thickens maintaining the light simmer.
Once it reaches the desired thickness (will take about 8 to 10 minutes)– it should be thick enough to coat the back of a spoon – remove the pot from the heat and add the butter. Stir until the butter is melted and well combined. ***The curd will continue to thicken as it cools, so be careful how thick you allow it to get while on the stovetop.
Pour the curd into a heat safe container and allow it to cool to room temperature, make sure to stir it occasionally as it is cooling. Once the curd cools to room temperature, cover it and store it in the refrigerator for up to 2 weeks. It can be stored in the freezer for up to a couple of months.
The result should yield 1 1/4 cups of curd.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	174
Fat:	4 g
Carbohydrates:	36 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	33 mg
Fiber:	0 g
Sugars:	30 g
Sugar Alcohol:	0 g
Calculated per serving.