Satsuma Curd Recipes
SATSUMA CURD
Steps:
- In a small, heavy-bottomed pot off the stovetop, combine the sugar, cornstarch, Satsuma zest and juice, salt and egg yolks. Whisk together very well until the cornstarch is fully dissolved in the mixture and no lumps remain. Turn the heat to medium and cook, whisking continuously, until the mixture reaches a simmer and begins to thicken, 4 to 5 minutes. Cook another 1 minute, still whisking, then turn off the heat and whisk in the butter until it melts.
- Strain the mixture through a fine-mesh sieve, then cover and refrigerate until cooled and set, at least an hour. Refrigerate in an airtight container up to 2 weeks or freeze up to 2 months. Spoon the curd over yogurt or oatmeal, or spread over toast or pound cake.
ORANGE CURD
A luscious orange curd, to be used for other desserts, fillings, or simply to eat by the spoonful!
Provided by lexincats
Time 25m
Yield Makes 1 small jam jar
Number Of Ingredients 4
Steps:
- In a saucepan, add in the egg yolks and the caster sugar, then whisk till smooth and combined.
- Zest and juice the orange, and add it to pot. Whisk till everything is combined.
- Turn on the gas to a medium heat, and cook slowly whilst stirring with a wooden spoon until the curd is thick enough to coat the back of a wooden spoon.
- Remove the pan from the heat and whisk in your cold butter, one cube at a time, until you end up with a thick and smooth curd!
- Leave to cool in the pot, then store in a sterilised glass jar up to a month.
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