Orange Curd

Ben Spalding

Ben Spalding

12th January 2011

Orange Curd

Orange curd

Ingredients

  • Juice of 5 oranges
  • Zest of 5 oranges
  • 210g caster sugar
  • 200g eggs
  • 60g egg yolk
  • 60g cornflour
  • 150g soft butter
  • 10g contreau

Method

Heat all except the butter to 85c
Blend in blender and add the butter, strain through chinois
Cover with baking paper and chill in the fridge for 2 hours
Vac pac, keeps for 5 days