Cherry Curd

1. 1

   Beat butter and sugar until blended, add yolks and beat slowly until blended.

2. 2

   Beat in cherry juice, recipe attached below

3. 3

   Pour into saucepan and heat on low heat, stirring constantly until butter melts Increase heat to medium and cook, stirring with a rubber spatula reaching all sides of saucepan stirring continually until mixture thickens am coats the back of a spoon about 15 minutes.

4. 4

   It should just reach 170 on a candy thermometer

5. 5

   Remove from heat add cherry extract, cool 5 minutes in pan, stirring occasionally them transfer to a bowl.

6. 6

   Preah plastic wrap on surface to prevent a skin and cool to room temperature.

7. 7

   Then refigerate until set and cold at least 4 hours

* Per serving · 4 servings · Values may vary.

No additional tips available.