Photo: from open sources
For the orange curd recipe you only need freshly squeezed juice – this is important.
Orange curd is a delicate velvety custard with a sour creamy taste. Food blogger Svetlana Levitskaya shared on her Instagram how to prepare this traditional English dessert.
She noted that orange curd is served as an independent dessert, but is often used as a filling for pies, cakes and pastries. This fairly thick cream is based on yolks, butter, orange juice and sugar.
Orange Kurd
Ingredients:
- yolks – 5 pcs. (you can just use 2 eggs);
- sugar (instead of sugar, you can take a sweetener that is not afraid of heat treatment) – 50 g;
- fresh orange juice – about 1.5 oranges (120 ml);
- orange zest – 0.5 orange is enough;
- corn starch – 15-17 g;
- vanilla;
- butter – 50 g.
Preparation:
- To make the zest even more aromatic, scald the orange with boiling water. Remove the zest, trying to minimally touch the white part of the crust – it is this that gives the bitterness.
- Grind the yolks or eggs with sugar, add the remaining ingredients and mix thoroughly.
- Cook over moderate heat until thickened, stirring constantly. When the mixture thickens, boil for another 30 seconds and remove from heat.
- Add butter and stir until dissolved. You can also strain through a fine sieve to filter out the zest, but this is optional.
- Place the cooked curd in the refrigerator for several hours until everything sets. And then we use it as we want.
Details about the Kurd
In general, Kurd can be prepared using any fruit and berries, but citrus Kurds are especially popular. They say that orange curd turns out even more interesting than lemon curd. You can simply spread it on toast, use it as a layer for cakes, pastries and macaroons.
Important: for the orange curd recipe you only need fresh juice! Under no circumstances take the concentrated, store-bought product from the packages.
And one more thing – the sweeter and brighter the oranges, the better. The ideal choice is bright, large fruits of rich orange color.
