Blueberry Cardamom Curd

• Vegetarian
• Gluten free

• Produce

  • 1 qt Blueberries, fresh

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 tbsp Cardamom
  • 1 cup Sugar

• Dairy

  • 6 tbsp Butter

Found on bunsenburnerbakery.com

Description

Ingredients

• 1 quart fresh blueberries
• 1 cup sugar
• 1 tablespoon cardamom
• 3 eggs, beaten
• 6 tablespoons butter, cut into 1 tablespoon pieces

Directions

• In a heavy-bottomed saucepan, add the blueberries, sugar, and cardamom.  Cook over medium heat until the mixture comes to a boil, 10-15 minutes.  Stir frequently, breaking open the blueberries using the back of a wooden spoon. Remove the blueberry mixture from the heat and strain through a mesh strainer.  Save the juice and discard (or eat) the remaining solids. Return the blueberry juice to the saucepan and heat over medium heat.  Whisk in the eggs while the blueberry juice starts to warm, stirring continuously until fully incorporated.  Continue to cook over medium heat until the mixture is thick enough to see visible whisk trails while stirring (or able to coat the back of a wooden spoon), approximately 8-10 minutes. Remove from heat.  Add the butter, one tablespoon at a time, allowing each tablespoon to fully melt before adding the next. If desired, strain the curd again through a fine mesh sieve, and pour into a heatproof jar.  Press a layer of plastic wrap against the top of the curd and refrigerate. Curd can be stored in the refrigerator for up to 2 weeks or frozen for up to a year.