• 8 Ratings


Ingredient Checklist


Instructions Checklist
  • Place currants in a medium stockpot over medium heat. Cook, crushing with a potato masher, until berries are completely soft, about 15 minutes.

  • Strain through a fine-mesh sieve. Do not force fruit through strainer; discard pulp. There should be about 1 cup juice. Measure and set aside 1/2 cup juice. Reserve remaining juice for another use.

  • Combine 1/2 cup currant juice, egg yolks, and sugar in a medium saucepan. Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, 10 to 12 minutes. Do not allow the mixture to boil.

  • Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until smooth.

  • Strain mixture through a fine-mesh sieve into a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.


8 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 2