While I am usually the dessert provocateur – I do have an evil sweet tooth – Victor has been known to jump into the fray, now and again, as well. And when he does do it, he does it well…
As in his latest – Orange Curd!
I have had – and made – lemon curd many times over the years, but I had never tried making it with oranges. Leave it to Victor and Ina Garten to come up with a fantastic treat!
And it definitely is a treat – sweet with just a hint of bitterness from the orange peel. It’s a great balance of flavor!
And while it is excellent just eating by the spoonful, tonight we’re going to have it atop a tart of puff pastry and chocolate ganache.
Provocateur really is the correct term…..
Orange Curd
- 4 oranges, at room temperature
- 1 1/2 cups sugar
- 1/4 pound unsalted butter, at room temperature
- 4 extra-large eggs, at room temperature
- 1/2 cup freshly squeezed orange juice
- 1/8 teaspoon kosher salt
Remove the zest from the oranges with a vegetable peeler, being careful to avoid the white pith. Put the zest in the bowl of a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced.
Cream the butter in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar/orange zest mixture and mix until light and fluffy. Add the eggs, one at a time, then add the orange juice and salt. Mix until combined.
Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly. The orange curd will be ready when it coats a spoon, and it will register about 175°F on a candy thermometer. Be careful not to overcook, or it will curdle.
Remove from the heat and let cool or refrigerate.
It’s definitely orange season out there – grab a few and get going!