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Plum curd is a rich and creamy topping that's perfect for cakes, pancakes, ice cream, and more. Making this delicious curd is easy to do – all you need are some fresh plums, sugar, and a few other ingredients. With this guide, you'll learn how to make this tangy-sweet treat in no time! I am so excited to share my recipe for Plum Curd using fresh plums! This Fresh Plum Curd is tangy, sweet, thick & luscious!

I already have a recipe for Canned Plum Curd but if you have fresh plums this is the recipe for you!

The recipe includes how to remove the plum skin and pips! Plum curd tastes amazing with cake, pancakes, on ice cream.

Tips:

Read all the instructions before starting the recipe, I don’t normally say that! Because you have to heat the curd in a certain way it’s best to know ahead of time what to expect.
If it says WHISK, keep whisking. Do not stop! Otherwise the mixture might split which is a pain in the butt.

Enjoy! x

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Fresh Plum Curd

Yield: 4 - 5

Author: Paige

Prep time: 5 MinCook time: 35 MinTotal time: 40 Min

This Fresh Plum Curd is tangy, sweet, thick & luscious!

Ingredients

12 fresh plums
1/2 cup (125 grams) unsalted butter, softened
2 eggs
2 egg yolks
1/4 cup white sugar
Pinch of salt
1/4 cup plum juice

Instructions

Place plums in a medium to large pot, fill with water till plums are completely covered. Bring to the boil and then reduce to a simmer for 5 - 10 minutes. The plums are done when the skin is cracking & basically floating off.
Remove plums from the boiling plum juice. Continue to simmer the liquid while the plums cool 10 - 15 minutes.
Once plums have cooled, remove remaining skins & pips. Place plum flesh in a blender. Blend plums. If you think a pip has been blended, pass plum puree through a sieve. Add the rest of the ingredient, blend until fully combined (30 seconds) .
Pour into a medium pot on a low - medium heat. Whisking the entire time, heat through the plum curd, reduce heat to low just BEFORE it boils.
Continue whisking for approximately 10 minutes, cooked when thick & there are visible drag lines from the whisk.
Pour into bowl, place cling wrap against the curd (stops a skin forming). Place in fridge to cool.
Store in a airtight container in the fridge for 3 - 5 days.

Nutrition Facts

Calories

408

Fat

28 g

Sat. Fat

16 g

Carbs

37 g

Fiber

3 g

Net carbs

34 g

Sugar

33 g

Protein

6 g

Sodium

48 mg

Cholesterol

240 mg

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