Orange Curd

Orange Curd

Ooooh Oranges!

Juicy, sweet, and tangy, the kinnows in the market are delicious as well as nourishing. It’s a great idea to convert these orange orbs into an orange curd and enjoy it, well after we bid farewell to the seasonal fruit. This melt-in-the-mouth curd is ideal for layering cakes, topping ice-creams, and even spreading over a fruit bun or a slice of bread. Make a few jars, pop them in the fridge, and savour it at leisure!

Ingredients

  • 1 whole egg
  • 3 egg yolks
  • 113 gm Verka Butter (cubed)
  • 1¼ tbsp cornflour
  • 4 tbsp lemon juice
  • ½ tbsp grated lemon rind
  • ¾ cup juice of a kinnow (90 ml.)
  • ½ cup sugar (100 gm)
  • ¼ tsp salt

Method

  • In a deep, steel bowl, mix together the whole egg, yolks, sugar, grated rind, salt, and cornflour.
  • Whisk till the sugar dissolves and the mixture gets fluffy.
  • Slowly stir in the kinnow and the lemon juice.
  • Place this bowl over another bigger bowl containing 2 cups of water. Set up both the bowls on the gas. We want the simmering water from the lower bowl to provide indirect heat to the upper bowl.
  • Keep the heat on minimum. The cooking should continue with just the steam from the water below.
  • In 8-10 minutes, the mixture will become thicker and saucy.
  • Take the pan off the heat and cool for a minute.
  • Gradually, add the cubes of Verka Butter, one at a time while beating with a balloon whisk.
  • Incorporate all the butter like this and then pour the mixture through a mesh strainer.

Note: Lemon curd can be prepared with the same recipe. Just switch the orange / kinnow juice for the lemon juice. A drop or two of good quality orange food colour will enhance the appearance of the orange curd. Thin this curd with a splash of milk and use it as a sauce for ice-creams. It’s a zingy addition for a banana milkshake! Never cook any tangy curd in an aluminium pan. Egg yolks can react with the metal resulting in a greenish-tinged product.