Sous Vide Orange Curd
This makes for a very smooth curd
Makes enough for: 1 300ml jar
Ingredients
- 2 egg yolks
- 48 g fructose
- 100 mls freshly squeezed orange juice
- 25 g butter, melted
Method
- Preheat your sous vide cooker to 82° Celsius
- Pour boiling water into your glass jar and place into the sous vide cooker, with the lid separate, while it is heating
- Once the cooker has come up to temperature, remove the jar and lid, pour the water out of the jar, and set aside to dry
- Place the egg yolks and fructose into a blender
- Blitz until the fructose has dissolved the mixture has thickened
- Add the juice and butter and pulse until just combined
- Pour the curd into your sterilized glass jar, and seal the lid by finger tightening it
- Place into the sous vide cooker for one hour, remove and open the jar
- Stir the curd to mix before sealing once again
- Flip the jar over for one minute the place right side up into some ice cold water to cool
- Once cooled, refrigerate and use as needed