Tuesday, November 16, 2010

Fresh Orange Curd

This Recipe Goes with Fresh Orange Italian Cream Cake which was passed on to me by a dear friend Leah.  She made this for me while I was expecting my third child, and I thought that I had died and gone to Heaven.  My oldest is turning 10 this week has requested this 2 years in a row now for her Birthday cake.  To say that she has adult taste buds is no understatement!   (Yes, she comes by it honest loving food from the time she was born! Its in her blood!) 

Yield: makes about 3 cups

1 Cup Sugar
1/4 cup cornstarch
2 cups fresh orange juice (about 4 pounds navel oranges)
3 Eggs, lightly beated
1/4 cup butter
1 Tablespoon grated orange rind

*you can substitute reconstituted orange juice for fresh; however, squeezing navel oranges only takes about  15 minutes and can male all the difference in this cake's fresh flavor. (so please just do it right and let it be a labor of love for whoever you are cooking it for and juice those babies!)

Juice your Oranges!
 Lightly beat your eggs.
Measure out your Sugar, Corn Starch, Butter, and Orange Rind
 Combine Sugar and Cornstarch in a 3 qt sauce pan.
 Gradually whisk in Fresh Orange juice.

 Whisk in lightly beaten eggs.
 Bring to a boil (5-6 minutes) Over medium heat whisking constantly.
 Cook whisking constantly 1 to 2 minutes or until mixture reaches a pudding like thickness.
 Remove from heat and whisk in butter and grated orange rind.
Cover placing plastic wrap directly on curd and chill for 8 hours.

The curd that is left over from the cake is delicious on a biscuit or toast the next morning!

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