John Myers
Stock: Orange Curd
The perfect stock: orange curd recipe with a picture and simple step-by-step instructions.
- 3 piece Oranges untreated
- 300 g Sugar
- 100 g Butter
- 2 piece Free range eggs
- 2 piece Organic egg yolks
- 1 tablespoon Cornstarch – was prevented for the photo session 😉
- Wash the oranges with hot water and use a peeler to remove the peel so that there is no white skin on them.
- Finely chop the bowls with 100 g sugar in a blender.
- Squeeze the oranges.
- Heat the juice with the sugar, the crushed peel and the butter in a saucepan until the butter has melted.
- Let it cool down.
- Add eggs and yolks (the egg whites were made into a cake) to the mixture and stir in thoroughly.
- Heat again, stirring constantly – DO NOT boil – and as soon as the mass begins to thicken, remove from the stove and pour into glasses.
- After I had too much juice, I thickened the orange curd with a tablespoon of cornstarch emulsified in a little cold water.
- This cream is ideal for filling cakes and pies, for flavoring quark, yoghurt and co, as a spread or for flavoring fruity sauces.
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