[: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
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.