Raspberry Curd

This raspberry curd is using the same method as making lemon curd. You can make other curd using this same method. This can be made with or without cornstarch slurry. Ingredients: 2 cups frozen or fresh raspberries 1/2 cup sugar for raspberries A Pinch of salt 3 large egg yolks 3 tbsp sugar for egg yolks 1 tsp cornstarch 2 tbsp water for cornstarch 4 tbsp unsalted butter softened 1. Cook frozen raspberries and sugar over medium heat until boiling for 2 minutes. 2. Press the cooked raspberries through a strainer or a sieve. Press down to get the most juice out of it. Discard the seeds. Set aside to cool. 3. Mix 1/3 cup raspberry juice with egg yolks, and whisk with a fork until combined. Add 3 tbsp sugar, cornstarch slurry, and salt and mix well. 4. Cook the raspberry juice and yolk mixture in a double boiler pot over simmering water. Stir constantly until thickened. (about 5 minutes.) 5. Stir in the butter until melted. Pour the mixture into a bowl and cover the surface with plastic wrap. Keep it in the fridge until needed.