If you're looking for a tasty alternative to homemade lemon curd, we have a delicious recipe for you that uses peaches instead of lemons.
With just three simple ingredients, you can lock the taste of summer in a creamy custard that is both vegan and sugar-free — perfect for all your sweet creations!
Fresh ripe peaches, a bit of starch, and a splash of oat milk are all you need for this recipe. We skipped the added refined sugars, eggs, and butter, typical of dessert curds.
This way, you can prepare a truly healthy custard and savour the floral notes of peaches without loading up on extra sugars or fats.
Our peach curd is somewhat in between a jam and a curd: it uses a higher fruit ratio than the classic curd, but it's not entirely made of peaches as in a peach jam.
We added starch to replace the binding and thickening action of the egg yolks and plant-based milk to add richness and texture. The result is a dense yellow curd, as glossy and thick as the regular one, with a lovely fruity flavour.
Using peaches and oat milk means the curd will be naturally sweet, so there's no need for added sugars.
Just make sure your peaches are very ripe as they will taste sweeter; but if you feel like the curd is a little too tart for your taste, add in a splash of maple syrup or a few spoons of zero-calorie erythritol.
As for the milk, we chose oat milk which has a subtle flavour as we didn't want to overpower the delicate taste of peaches.
But, we also tried it with the chilled coconut milk drink, and it tasted great too! You can find it in the lactose-free milk section of your supermarket; and if you want, you can even use tinned coconut milk, which is even creamier — but keep in mind the curd will be higher in fats.
It takes less than 10 minutes to prepare this vegan peach curd, pot to jar. Then, just let it cool down and set in the fridge, and it's ready to be used in your desserts.
It's perfect for filling layered cakes, tarts, pastries, and cheesecakes. Or spread it over toasts, pancakes, and scones. No matter how you'll have it, we hope you'll like this recipe as much as we did!
|Fresh Peaches (peeled and pitted)
|Starch (potato, corn, or arrowroot)
Peel and pit the peaches. We used 5 large peaches to get 400g (14 oz) of pulp.
Then, add them to a food processor, followed by oat milk and sifted starch.
Blitz all until smooth and creamy.
Next, transfer the peach mixture to a pot and bring it to a boil over medium heat.
It's important you stir the curd continuously while it cooks to prevent the starch from forming lumps.
As soon as the mixture starts to thicken, turn off the heat, and keep whisking the curd vigorously for a minute.
You should now have a glossy, thick, and creamy yellow curd without lumps.
Transfer the peach curd into a jar or bowl and cover it with cling film.
Then, let it cool at room temperature before storing it in the fridge. It will become denser as it sets.
Once cool, you can use it right away or store it in the fridge for up to a week.