“From "Christmas with Southern Living 2006" Spoon this refreshing curd over Ginger-Honey Bread, scones or fresh fruit. NOTE: A thick-skinned navel orange will yield the best rind for this recipe.”
READY IN:
40mins
YIELD:
3 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients (except eggs) in a heavy non-aluminum saucepan. Cook, whisking constantly, over medium heat, 8 to 10 minutes or until butter melts and sugar dissolves.
  2. Gradually whisk about one-fourth of the hot sugar syrup into beaten eggs; add to remaining hot syrup, whisking constantly. Reduce heat to medium-low, cook 12 to 15 minutes, stirring gently or until curd thickens and coats a spoon; let cool.
  3. Cover and chill overnight.

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