Raspberry Curd

Ingredients

• 3/4 cup granulated sugar
• 3 large egg yolks
• 6 ounces fresh raspberries
• 4 tablespoons unsalted butter
• 1/2 teaspoon vanilla extract
• Pinch of fine sea salt

Instructions

1. 1

   Whisk Yolks and Sugar: Place the sugar and egg yolks in a small saucepan. Whisk to combine until smooth.

2. 2

   Cook the Raspberries: Add the raspberries and stir them in the best you can. Place over medium heat, stirring constantly until it comes to a boil. Make sure nothing sticks to the bottom. Continue to stir constantly for 4 minutes.

3. 3

   Strain the Seeds: Take off the heat. (Optional: remove the seeds by straining the mixture through 2 layers of cheesecloth over a fine-mesh strainer. Gently press the mixture with the back of a spoon through the strainer until just the seeds are left, discard the seeds.)

4. 4

   Stir in the butter, vanilla extract, and salt. Let cool to room temperature on the counter.

5. 5

   Chill the Curd: Place in an air-tight container and place in the fridge until cold, about 4 hours. Use in your favorite dessert recipes or in place of jelly or jam.