This didn't seem too sweet....
6 egg yolks
1/2 cup sugar
1 cup fresh squeezed orange juice, zest reserved
10 tablespoons unsalted butter, cold, but into pieces
Over a double boiler whisk together the yolks, sugar and orange over low heat. Whisk continuously until the curd thickens enough to coat the back of a spoon. Remove from heat. Stir in the cold butter into the curd a few pieces at a time until the butter has melted and incorporated in to the curd. Gently fold in the zest taking care to not break the curd. Cool completely to room temperature before refrigerating. It will last about a month.
No comments:
Post a Comment