Urda (cream) of currants

Already known lemon curd just prepared from a seasonal ingredient

Preparation steps

Put the cleaned currants with a little water to boil and pass them with a puree spoon. Cook for about ten minutes, strain through a sieve. You should get approximately 2 dl of juice.
Mix currant juice with sugar and put on steam to melt the sugar completely.
Whisk 3 egg yolks and two eggs lightly with a whisk and gradually add the juice to this mixture, stirring well each time so that the new amount added cools down and the eggs heat up. So return that bowl to steam and cook the eggs for about 5-10 minutes until they thicken. Check the density by grabbing a little of the mixture with the lower side of the spoon and blowing into it, there should be a pattern of flowers on the spoon, without the mixture leaking from the spoon.
Remove from the heat and stir in the butter until it melts, cool and keep in the refrigerator.

You can spread it on bread, pancakes or use it for tart with the addition of fresh currants and whipped cream.