Description
This homemade orange curd recipe fills the kitchen with amazing citrus aroma, promising a silky smooth, vibrant treat perfect for an easy, impressive dessert or breakfast addition that is guaranteed to become a staple.
Ingredients
- 1 tbsp fine orange zest, from 2 large oranges
- 0.5 cup freshly squeezed orange juice
- 2 large eggs
- 4 large egg yolks
- 1 cup granulated sugar
- 0.5 cup unsalted butter, cold and diced
- 0.25 tsp saffron threads
- 0.5 tsp ground green cardamom
- 1 tsp alcohol-free vanilla extract
- 0.25 cup shelled unsalted pistachios, roughly chopped (for garnish)
- 1 tbsp candied orange peel, cut into very fine strips (for garnish)
Instructions
- Prep Your Oranges & Saffron: Gently warm 2 tbsp of orange juice (from the total 0.5 cup) in a microwave-safe bowl for 10-15 seconds. Add 0.25 tsp saffron threads and let steep for 5 minutes. Separately, zest 2 large oranges to get 1 tbsp of fine zest and juice them for the remaining 100 ml (scant 0.5 cup) of fresh orange juice.
- Combine & Warm Sugar: Set a medium heatproof bowl over a saucepan with about 2 inches of gently simmering water (double boiler), ensuring the bowl does not touch the water. In this bowl, combine 1 cup granulated sugar and 1 tbsp orange zest. Rub them together with your fingertips for about 1 minute to release aromatic oils.
- Whisk in Remaining Ingredients: Whisk in the 2 whole eggs and 4 egg yolks until well combined and slightly frothy. Gradually whisk in the remaining 100 ml orange juice, the saffron-infused orange juice, 0.5 tsp ground green cardamom, and 1 tsp alcohol-free vanilla extract.
- Cook Until Thick: Continue to whisk the mixture constantly over the simmering water. Gradually add the cold, diced 0.5 cup unsalted butter, a few pieces at a time, whisking continuously until each addition is melted and incorporated. Cook for 10-15 minutes, or until it visibly thickens to the consistency of mayonnaise and coats the back of a spoon (approximately 180-185°F).
- Strain for Smoothness: Immediately remove the bowl from the heat. Strain the warm orange curd through a fine-mesh sieve into a clean bowl to remove zest, cardamom flecks, or cooked egg bits, ensuring a silky smooth texture.
- Cool & Chill: Cover the surface of the curd directly with plastic wrap to prevent a skin from forming. Let it cool at room temperature for about 30 minutes, then transfer to the refrigerator and chill for at least 4 hours, or preferably overnight, until thoroughly cold and set.
- Serve & Garnish: Spoon the chilled curd into small dishes. Garnish with a small cluster of the roughly chopped 0.25 cup pistachios and a few fine strips of 1 tbsp candied orange peel for visual appeal and added texture.
Notes
For a less sweet curd, reduce sugar by 0.25 cup. For dairy-free, use a high-quality plant-based butter alternative. Always use fresh, high-quality ingredients for the best flavor. Avoid scrambled eggs by cooking over low heat and whisking constantly. If curd is too thin, continue cooking over gentle heat until it thickly coats the back of a spoon. Always strain the curd immediately after cooking for a perfectly silky smooth texture. Store covered in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Double Boiler, Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 2 tbsp (approx 30g)
- Calories: 110 calories
- Sugar: 18 g
- Sodium: 20 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 80 mg
Keywords: orange curd, citrus, dessert, breakfast, easy, homemade, saffron, cardamom, creamy, versatile