[:en]I have been preparing fruit curds for a few years now. I’ve even shared some of my favorite concoctions with you. You have discovered them in my waffles and meringue cookies, my bitter orange curd and my pot-pourri citrus pie.
I like my three-ingredient fruit curd recipe for its versatility.
I bet it will quickly conquer your palate as well. The basic fruit cream I serve you today lends itself to any and all culinary interpretations. Mango, berries, peaches, coconut, shaddock and other citruses… pair well with this recipe.
In just a few minutes, it helps satisfy sweet cravings and brightens up sweet breakfast and dessert dishes.
Now, I must warn you. You will find quite a few fruit cream recipes out there. The creamiest version requires the use of eggs. I relied on that formula for my mulberry curd which I served you before with waffles and meringue cookies.
Nonetheless, the complexity of that recipe overwhelms me. I would rather prepare my quick and simple three-ingredient fruit curd, especially since it boasts a longer shelf life than the egg-based one.
My fruit curds require few ingredients and tools.
Their preparation only calls for three key ingredients: fruit juice, sugar and cornstarch. You can of course, if you wish, spruce up this mixture with vanilla, sweet spices including cinnamon, star anise, or even a dash of flavored rum or other liquors.
That said, if you haven’t already, I encourage you to try my three-ingredient fruit curd and adapt it to your taste. Use it on toasts, waffles, crêpes, French toasts, cakes…anywhere your sweet palate fancies.
And if you need a bit more inspiration, the following dishes and recipes should inspire you:
Cassava French toasts cake with mango curd
Pavlova or meringue cookies topped with mulberry Curd
Belgian waffles and mulberry curd
Bitter orange curd
Pot pourri citrus pie
There you have it. Now grab your favorite fruit, extract its juice and preserve it in a jar of fruit curd.
Three-ingredient fruit curd, a base recipe
- ¼ cup juice of your choice
- ¼ cup water
- ½ cup of sugar
- 3 tbsp cornstarch
- Allspice leaves optional
- Star Anise optional
- ¼ tsp vanilla optional
- In a thick bottom pan, mix the sugar and cornstarch
- Slowly incorporate the juice and water to dissolve the sugar cornstarch mixture
- Add the all-spice and star anise
- Slowly bring to a boil under low heat while whisking constantly
- When it thickens, mix in the vanilla Remove from the stove
- Whisk until there are no lumps and the curd is silky smooth
- Allow to cool before transferring to a glass jar
- Enjoy with crackers, beignets or use it as a pie topping.