Currant curd or blackcurrant cream

Ingredients for 1 servings:

• 150 g blackcurrant juice, unsweetened, preferably fresh from the juicer
• 100 g sugar
• 1 tbsp butter
• 1 sachet of vanilla sugar or vanilla flavor
• 3 eggs

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

a variation of lemon curd

Bring the first four ingredients to a boil in a small saucepan. Crack the eggs and mix well in a bowl. As soon as the currant mixture in the pan is boiling, remove it from the heat and reduce the heat. Stir the eggs quickly with a whisk, possibly through a fine-mesh sieve, into the no longer boiling fruit mixture. Return the pan to the still-hot stovetop and continue stirring for about 10 minutes; do not boil. The eggs will thicken the liquid. Pour into a clean twist-off jar, seal tightly, and let it cool in the refrigerator. Tastes delicious as a spread on bread or on cakes and/or as a tart filling, in yogurt or quark, or in muesli. It’s simply something different than jam.