Raspberry curd

Makes about 10.5 ounces (300 g)Prep time: 10 min – Cook time: 10 mins


  • 1/2 c (80 g) of sugar 
  • 2 large eggs
  • 1 tablespoon of flour 
  • 1/3 C (80 ml) raspberry purée
  • 2 tbsp (30 g) unsalted butter, cut into pieces


  1. In a medium bowl, whisk together the sugar and eggs. Add the flour and mix.
  2. Pour into a medium saucepan. Add the raspberry juice and the butter.
  3. Place over low-medium heat. Bring to boil while mixing constantly.  Allow to boil for a few minutes, until the curd thickens. Remove from the heat and cool in the refrigerator before using.