It’s time for the Secret Recipe Club! This month I was assigned to the wonderful blog Cupcake Muffin. She had a ton of recipes to chose from but finally (after weeks of deliberation) settled on trying her tangerine curd. If you haven’t noticed before….I have a thing for citrus curds. I didn’t have any tangerines on hand but I did have a big bag of Valencia oranges. I decided they would do the trick.
Since I have been on vacation this week (I’m hoping someone noticed I was MIA) I made this delicious dish in my dad’s kitchen. It’s always odd cooking in another persons kitchen. Most of the time I don’t like it. Things are not where I think they should be and my favorite kitchen items are, of course, not present. Luckily for me everything turned out perfectly. The recipe was super easy and I see it being almost interchangeable for any citrus you would want to use. The curd turned out creamy and packed full of orange flavor. I also think it would be awesome with the addition of ginger….yum! I poured some of this curd over vanilla ice cream and it was an instant creamsicle.
Valencia Orange Curd
Yield: 1 cup
Prep Time: 10 minutes
Cook Time: 10 - 15 minutes
Total Time: 20 - 25 minutes
Ingredients:
1/2 cup freshly squeezed Valencia orange juice
Zest of two Valencia oranges
1 tablespoon lemon juice
1 jumbo egg
1 jumbo egg yolk
1/4 cup granulated sugar
4 tablespoons unsalted butter - cut into chunks and softened
Pinch of salt
Adapted from Cupcake Muffin
Directions:
Add freshly squeezed juice to a small saucepan placed over medium heat. Simmer until reduced to 1/4 cup. Take off heat and pour into bowl. Add zest and lemon juice to orange juice and set aside to cool.
In another small saucepan whisk together your egg, egg yolk and sugar. Once incorporated whisk in your cooled juice mixture and place over medium low heat. Whisk constantly until the mixture has thickened to a pudding-like consistent. About 6-8 minutes.
Strain the mixture into a clean bowl and stir in cubed butter and salt until smooth.
Cover the curd with plastic wrap touching the surface and chill until ready to use. Up to one week.