Valencia Orange Curd
If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Valencian Orange Curd might be a recipe you should try. For $1.04 per serving, you get a side dish that serves 4. One portion of this dish contains about 3g of protein, 14g of fat, and a total of 215 calories. This recipe is liked by 52 foodies and cooks. From preparation to the plate, this recipe takes roughly 25 minutes. It is brought to you by Nutmeg Nanny. A mixture of lemon juice, salt, orange juice, and a handful of other ingredients are all it takes to make this recipe so tasty. Taking all factors into account, this recipe earns a spoonacular score of 22%, which is rather bad. Similar recipes include for Valencia Vin D'Orange, Valencian Orange Cream Milkshake, and Chocolate Orange Brownie Cookies with Blood Orange Curd.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 jumbo egg
1 jumbo egg yolk
1/4 cup granulated sugar
1 tablespoon lemon juice
1/2 cup freshly squeezed Valencia orange juice
Zest of two Valencia oranges
Pinch of salt
4 tablespoons unsalted butter - cut into chunks and softened
Equipment:
sauce pan
bowl
whisk
plastic wrap
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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.
3. 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.
Nutrition Information:
covered percent of daily need
