The abundance of citrus continues! Now that I have enough marmalade to last through the winter (My friend Robin wrote an excellent review of it; it’s in the comments section of the post. Thank you, Robin, for your analysis), I turned my attention to other citrus vehicles. This Cara Cara orange curd recipe immediately caught my eye.
Cara Caras are sweet and have a lovely salmon pink color; it makes a delicious vibrant curd that tastes like spring. The recipe is easy and it’s delicious on toast and decadent on cake. Enjoy!
Cara Cara Orange Curd
Makes about 1 cup
1/2 - 3/4 cups orange juice from 2 oranges
zest from one orange
1 tablespoon lemon juice
1 large egg
2 large yolks
1/4 cup granulated sugar
4 tablespoons unsalted butter, cut into chunks and softened
pinch of salt
Pour the orange juice into a small sauce pan over medium-high heat. Bring the juice to a rapid simmer and let it reduce down to approximately 1/4 cup. This should take 2-4 minutes.
Transfer the orange juice to a measuring cup to cool. Stir in the zest and lemon juice.
In a separate bowl, whisk together the egg, yolks, and sugar. When the orange juice has cooled to room temperature, whisk it into the egg mixture in a steady stream.
Place a clean bowl with a strainer over the top next to the stove.
Pour the egg and juice mixture back into your small sauce pan and set it over medium heat. Stir slowly but constantly until the mixture has thickened to a pudding-like consistency - about 6-8 minutes or until the mixture is 180°.
Strain the mixture into the clean bowl to remove the zest and any bits of cooked egg. (Alternatively, you can leave the zest in the curd for a chunkier texture.) Stir in the butter and the pinch of salt while the curd is still warm.
Store the curd in a clean jar with a lid. It will keep refrigerated for about a week.