Snowball (Eggnog) Curd
User Reviews
5
Snowball (Eggnog) Curd
Description
Snowball (Eggnog) Curd starts by melting sugar, lemon zest, lemon juice, eggnog liqueur or advocaat, and cubed unsalted butter together over low heat. Once combined, beaten eggs are slowly whisked in over medium heat and the mixture is continuously whisked until it thickens to coat the back of a spoon. The curd has a smooth texture that is rich and slightly tangy with the combined flavor of citrus and creamy eggnog.
The curd can be used as a spread on toast or scones, a filling for cakes or tarts, or stirred into yogurt or desserts for added richness and flavor complexity. It offers a balance between sweet, tart, and spiced notes from the included ingredients.
Jars should be sterilized before filling with the hot curd, which then seals for storage. Once cooled, store it in the refrigerator where it can keep for about three weeks. The recipe yields approximately one medium-sized jar (300 ml). Variations can include substituting lime juice for some lemon juice to adjust flavor nuances.
Ingredients
- 200 g caster sugar
- 2 lemon both finely zested and 1 juiced (yielding 35 mls, unwaxed
- 35 advocaat or eggnog liqueur
- 55 g butter cubed (for quicker melting, unsalted
- 2 egg beaten, large, free range
Instructions
- Put the sugar, Advocaat or eggnog, lemon juice, zest and butter in a pan and melt on a low heat.
- Whisk in the beaten egg (pouring in a continuous stream) on a medium heat and keep whisking until boiling.
- The mixture should visibly thicken within a minute and is ready when it coats the back of a spoon.
- Pour immediately into hot sterilized jar/s. and seal with lid/s.
- Once cool store in fridge where it will keep for about 3 weeks.
- Makes 300 mls (1 medium sized jar)
Notes
- Sterilize jars and lids by washing thoroughly, filling jars with boiling water, emptying, and dry-heating at 140°C for 20 minutes before filling with curd.
- Butter is cubed to help it melt faster but this is not critical if forgotten.
- Substitute some lemon juice with lime juice for a variation that reflects Snowball cocktail flavors.
- Store the sealed curd in the fridge; it keeps well for about three weeks.
- This recipe yields approximately 300 ml, suitable for a medium-sized jar.
User Reviews
Overall Rating
5
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