If you’ve been reading me for a while, you know that I tend to be a fan of eggless curds. Truth is, when I first embarked on the curd making adventure about two years ago, we were going through a rough patch in Haiti. Stuck at home for days, I had to limit my use of the produce we had available. An eggless curd which only called for a few spoonful of cornstarch was only fitting. I could maximize my use of the fruits of our orchard, which were sour oranges at the time, without ending up stuck with unused egg whites. That is how my eggless sour orange curd came to be.
This time around, I, however opted for an egg-based curd.
It so happens that I wanted to try my hand at making soupirs, meringue cookies as you call them in English. Preparing these treats only meant one thing. I would be left with unused egg yolks. This was the perfect excuse to prepare yet another curd. Since mulberries are in season, I chose them as my fruit base. Having never prepared an egg curd before, I sought inspiration online. There, I stumbled upon Kitchen Confidente’s lemon curd recipe. Her proportions were perfect. It called for three egg yolks, which I already had, and one whole egg. It was a waste-free recipe, which I used as my starting point.
Her recipe called for lemons, however. I thus had to first squeeze some mulberry juice which I complemented with some lime juice to give it some zest. I substituted the same amount of fresh mulberry juice for the lemon juice. I don’t regret that decision at all.
The resulting mulberry curd introduced me to new textures.
A curd prepared with eggs is definitely silkier than the eggless version which tends to be more gelatinous and thicker because of the use of the cornstarch.
You’re probably wondering what use I have for that curd. Below are a few of the ways I have been eating it for the past few days, along with some other ideas.
You know these are my go-to breakfast. I prepared mine using the base recipe for my Caramelized banana waffles with a hint of rum, omitting the caramelized bananas. I served my waffles topped with freshly handpicked berries and confectioner sugar with the mulberry curd on the side.
Soupirs or meringue as they’re called in English:
As I mentioned above, I prepared my soupirs from scratch. Once they were completely cold, I drizzled them generously with my mulberry curd and topped them with some more berries. This resulted in the beautiful treat below. Please note that you don’t have to prepare your meringue cookies yourself. Store-bought versions should work just as well.
While I did not top the crêpe cake below with any type of curd, I think the mulberry curd would have complemented them perfectly well.
I am sure that as the days go by, I will find more ways to enjoy my jar of mulberry curd. I will try to update you if and when I do so. In the meantime, enjoy the recipe below.
Zesty Mulberry Curd
For the mulberry juice
- 1 cup fresh mulberries
- 2 limes
- ¼ cup water
For the mulberry curd
- 3 egg yolks
- 1 whole egg
- 3/4 cup sugar
- 1/2 cup mulberry juice
- 2 grated key lime zest
- 4 tbsp butter cut into pieces
For the juice
- Wash the fruits
- Transfer them to a blender with the water and reduce to a puree
- Put that puree through a sieve to separate it from the pulp
- Add some lime juice to the strained puree
- Measure ½ cup and prepare your curd
For the curd
- In a saucepan, whisk the egg yolk and egg until foamy
- While whisking add the sugar, mulberry juice and zest
- Whisk until well mixed
- Place on low heat, whisking constantly until the mixture thickens
- Remove from the heat and add the butter one piece at a time
- Transfer to a glass jar, cover with plastic wrap
- Let cool and keep in the fridge until ready to use