Caramelized Orange Curd
Delightful twist on the classic recipe
Inroduction
About this Recipe
By: Marija
This Caramelized Orange Curd is a delightful twist on the classic recipe, made with fresh orange juice, zest, and coconut sugar for a rich caramel flavor.
Perfect as a spread, topping, or filling for desserts, it’s creamy, tangy, and irresistibly smooth.
Ingredients
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6 oranges (zested and juiced)
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200g (1 cup) coconut sugar
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4 large eggs, whisked
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120g (½ cup) unsalted butter, cubed
Step by Step Instructions
Step 1
Prepare the Orange Mixture:
Zest the oranges and set aside the zest. Be careful to avoid the white pith underneath the zest, as it is bitter. Start with the zest of 2 oranges and adjust according to your taste preference. If you feel it needs more citrus punch after tasting, you can always add a little more zest. Juice the oranges to yield about 1 ½ cups of juice.
Step 2
Combine Ingredients in a Pot:
In a medium-sized, heavy-bottomed saucepan, whisk together the orange juice, zest, coconut sugar and whisked eggs until smooth. Since coconut sugar has a caramel-like sweetness, it will help balance the citrusy notes of the zest.
Step 3
Cook Over Low Heat:
Place the saucepan over low to medium-low heat, stirring constantly with a whisk or heat-resistant spatula. Keep the heat gentle to avoid scrambling the eggs. Continue stirring until the mixture thickens and coats the back of a spoon, about 6–8 minutes.
Step 4
Incorporate the Butter:
Once the curd has thickened, remove the pot from heat. Immediately whisk in the cubed butter, a few pieces at a time, until fully melted and the curd is silky smooth.
Transfer the hot curd to sterilized jars. Let it cool at room temperature before sealing. Refrigerate for up to 2 weeks.
