How to perfect this classic fruity condiment…
A jar of curd can be found in most breakfast cupboards and although it is a great way of using up surplus fruit and eggs, this condiment can sometimes be tricky to crack. We asked curd connoisseur, Sue Coles, from Patnick’s Preserves about the technicalities concerning one of our favourite spreads…
What are the key ingredients needed for making a perfect curd?
“Firstly, really fresh local ingredients and exact measurements every time. Good local eggs a few days old are fine, in fact I believe same day eggs don’t set as well. Proper local unsalted butter and ordinary good quality granulated sugar is just perfect.
What equipment is needed to make a simple curd at home?
“A saucepan, wooden spoon, mixing bowl, whisk, nylon sieve, sterilised jars and lids; all nice and clean. Oh, and a hob!”
How do you incorporate whole fruits into curds?
“I always make sure whatever fruit I use is pureed well, but not too far in advance to keep it nice and fresh. Simply stir the purée into the butter fully, bringing it all up to heat before adding your lemon and sugar. Note though that for some fruits, lemon is not required, i.e. coconut or passion fruit.”
When do you know when your curd is done to setting consistency?
“Once all the ingredients are in and you’re up to a medium heat, you keep stirring, watching and feeling; it will gently get thicker and thicker. As soon as a few bubbles appear, you take it off the heat. The consistency should be like a good custard.”
How do you avoid the mixture from curdling?
“Take your time, add ingredients slowly and watch your heat, like a hawk. Ensure all the butter is melted on a lowish heat then mix your lemon juice (and/or fruit purée first) slowly, then your sugar, making sure its fully dissolved before adding your eggs.
Always whisk the eggs really well first. Heat up to medium and very gradually add them to the mix, consistent but slow and keep stirring constantly. Do not stop moving until they’re fully incorporated. In fact, just do not stop moving!”
How long will my curd keep for and how is it best stored?
“Always store your curd in the fridge. A well-made curd should keep for up to 3 months unopened, but once opened you shouldn’t keep for more than 2 weeks. I’ve never kept them that long…way too tasty!”
Are there any mistakes people commonly make when making curd, and how can they be avoided?
“Common mistakes are getting it too hot, not stirring enough and not whisking the eggs enough. Practice makes perfect, but you must control the temperature; you can always go hotter, but once you go too hot, it’s game over.”