0 from 3 votes
Orange Cardamom Curd
Make sure to read the instructions clearly before starting to cook your curd. Once you begin, it comes together quickly, so you’ll want to have all your tools and ingredients ready.
Servings: 16 ounces
Calories: 81 kcal
Course:
Dessert
Ingredients
- 2 large navel oranges zested and juiced.
- 1-1/4 cups sugar
- 1 teaspoon ground cardamom
- 4 egg yolks
- 2 eggs
- 6 Tablespoons cold unsalted butter cut into cubes
Instructions
- Set up a double boiler (I use a saucepan and a stainless steel mixing bowl), add 2 inches of water to the bottom pan and bring to a simmer.
- In a small bowl, stir together the orange zest, sugar and cardamom.
- Remove the top half of the double boiler and let it cool briefly. Once it has returned to room temperature, add the egg yolks and whole eggs and whisk them together. When they are well beaten, add the sugar mixture and orange juice. Stir to combine.
- Place the top of the double boiler on the steaming bottom pan and add the butter.
- Switch to a rubber or silicone spatula and stir continually as the orange curd begins to cook.
- Using an immersion thermometer, monitor the temperature of the curd while you stir. As it approaches 190 - 200°F, it should start to thicken. One sign of doneness is that it will coat the back of your spoon without running or dripping.
- If it is slow to thicken but is approaching 210°F, remove the top portion of the double boiler and let it cool for a moment before returning to the heat for an additional minute or two of cooking. It typically takes 6 to 9 minutes for a curd to cook through.
- When the curd has thickened to the consistency of sour cream, it is done. Remove the top half of the double boiler and stir off the heat. During this time, it will continue to thicken a bit.
- Strain the curd through a fine mesh sieve into a bowl. The straining removes both the zest (which will have imparted a great deal of flavor to the curd during cooking time) and any bits of scrambled egg.
- Pour the strained curd into jars for storage. When it has cooled to room temperature, store in refrigerator.
- If you plan to freeze your curd, make sure to leave plenty of headspace, so that when it expands, it doesn’t cause breakage.
Cup of Yum
Nutrition Information
Calories
81kcal
(4%)
Carbohydrates
6g
(2%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
81mg
(27%)
Sodium
11mg
(0%)
Potassium
42mg
(1%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
270IU
(5%)
Vitamin C
10.3mg
(11%)
Calcium
18mg
(2%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 16ounces
Amount Per Serving
Calories 81
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 81mg | 27% |
| Sodium | 11mg | 0% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 10.3mg | 11% |
| Calcium | 18mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.