Blackberry Curd (Vegan)
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.
What you will need:
This recipe only needs five simple ingredients and just 15 minutes to make. Blackberry puree gives the curd its delicious blackberry flavor. It’s a simple two-step process: puree the blackberries, then strain the mixture through a fine mesh sieve to remove the seeds. You can use fresh or frozen blackberries, so there’s no need to wait for blackberry season to enjoy this luscious treat.
- plant based milk – I used oat milk, any milk should work
- cane sugar
- cornstarch
- blackberries – fresh or frozen
- plant based butter with salt
How to:
Start by making the blackberry puree. Measure 1 1/2 cups of fresh or frozen blackberries, and if using frozen, be sure they’re fully thawed before blending. Add the berries to a blender and blend on high for 1 minute. Strain the puree through a fine mesh sieve to remove all the seeds. You should have 6 tablespoons of blackberry puree, just the right amount for the curd.
In a small pot, whisk together the sugar and cornstarch until fully combined. Add the blackberry puree and plant-based milk, stirring until everything is well mixed and smooth, with no lumps of cornstarch.
Set the pot over medium heat and let the mixture come to a gentle simmer. Keep an eye on it, stirring often. It will start to lighten in color slightly and thicken, reaching the right consistency in about 8 to 10 minutes.
Once the curd reaches the desired thickness, remove the pot from the heat. The goal is a thick yet pourable consistency. It is thick enough when it clings to the back of a spoon. Add the butter to the hot curd, stirring until it’s fully melted and blended in.
Transfer the curd to a heat-safe container and let it cool to room temperature. Give it a stir now and then as it cools to help it chill evenly and keep its thick, silky texture.
Store the curd in an airtight container in the refrigerator for up to 2 weeks or longer in the freezer.
Alright, let’s get started. Please make and enjoy!
Blackberry Curd (Vegan)
Ingredients
- 6 tbsp (90 grams) plant based milk
- ¾ cup (150 grams) cane sugar
- 2 tbsp cornstarch
- 6 tbsp blackberry puree
- 2 tbsp (28 grams) plant based butter with salt – room temperature
Instructions
Blackberry Puree
- Add 1 ½ cups of fresh or frozen blackberries to a blender – blend on high for 1 minute.
- 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.
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 – 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.
