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.

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Prep Time 5

Cook Time 8

Total Time 13

Servings 1.25 cups

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.