Questions for bakers
So today i attempted to make blackberry curd for the second and third time and of course ended up disappointed with it again. The first attempt, with a recipe taken off the internet had awesome flavor and color but the curd never thickened. The second attempt with a different recipe had me put the eggs into the hot blackberry juice, thus making a blackberry egg drop soup ( yuck), so for the third attempt I followed the recipe except the part about dropping egg into the hot blackberry juice and followed the directions for my lemon curd preparation. The third batch was both lackluster in flavor and color and of course never thickened. When fed to ailurodragon his response was, "The other one didn't taste so creamy." So the question is, what's going wrong here? I can bust out a lemon curd like no one's business, but this blackberry curd has got me stumped.
Edit: Also now that it has had a chance to cool, it also tastes like the egg has cooked.