Thursday, May 29, 2014

Orange Curd

I've always preferred having a curd over a jam with my toast or scones. I love tangy flavors and the way they make your mouth slightly pucker with the sourness. Usually I have a jar of lemon curd in either my cabinets or in my fridge but this week I wanted something different. 

Scouring the internet for ideas, I came across a recipe from the domestic goddess Martha Stewart and decided to use it as a base for my own recipe. 

Just look at all that tangy goodness! Let's get started with the recipe...

To make about 1/2 to 3/4 cup of curd, you will need:
  • 83 grams of white sugar
  • 2 tbsp lemon juice
  • 3 egg yolks
  • zest from one orange
  • 5 tbsp cold butter
  • a little less than 1/4 cup orange juice
  • a pinch of salt

My cousin knows that I love random kitchen gadgets so for Christmas she got me an egg yolk extractor. This was the perfect recipe for me to test it out.

It took some getting used to how to maneuver the extractor so that you didn't also suction the whites as well. Eventually I got the hang of it but next time I'll probably just go back to my two shell method instead. It's a lot faster and requires me to clean one less item ;) 

For this recipe you only need the yolks but don't throw away the whites! You can store them in an airtight container in the fridge to use them in an omelet or to make macarons (that's what I did so look out for a recipe soon!) later.  

In a saucepan, add the egg yolks, sugar, orange zest, OJ, and lemon juice and whisk together until combined. 

Then turn the stove on to medium-high heat and continue to whisk as the liquid thickens. This should take about 10 minutes. While continuing to stir, let it come to a rapid simmer, about another 2 minutes.

Once the mixture is to the thickness of your desire, remove it from the heat and slice the cold butter into chunks.

Add a pinch of salt and, piece by piece, whisk the cold butter into the hot mixture.

And that is basically all you need to do! Pretty simple, huh? My curd was pretty smooth after I added in my butter but if your's is lumpy, feel free to strain it with a fine sieve to work out the lumps.

You now have yourself a tangy spread perfect for a slice of toast, a warm scone, or maybe to even eat a little straight out of the pan, sshhhhh I won't tell anyone if you don't. It'll last for about 2 weeks in the fridge but I doubt you'll be able to resist eating it all before then.

This would even make a nice hostess gift if you place it into a jar and tie it with a ribbon. Or even as a present for your dad for Father's Day if he is a curd fiend. If orange isn't your thing, this recipe is pretty simple so you should be able to substitute the OJ for some other type of juice. Maybe I'll try experimenting with grapefruit or pineapple juice next time. 

Since I now have this little bowl all to myself, I am going to smother it over my morning croissant. The perfect start to a Thursday morning.

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