Tangerine Curd Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
MM BY H PEAGRAM
1/2 cup: Tangerine juice,
1/4 cup: Lemon juice,
2: Tangerines, Grated zest only
1/4 lbs: Butter,
4 ounce: Sugar,
8: Egg yolks,
Directions:
This makes a delicious filling for cakes and tarts and can also be
used as a spread for biscuits, scones or croissants. COMBINE THE
JUICES, ZEST, SUGAR and butter in a saucepan and bring to a boil over
medium heat. Beat the yolks in a bowl until liquid. Beat 1/4 of the
boiling liquid into the yolks and return the remaining liquid to a
boil over low heat. Beat the yolk mixture into the boiling liquid and
continue beating until it thickens slightly, about 2 minutes. Do not
allow the curd to boil or it will scramble. Pour into a clean bowl,
cover surface with plastic wrap and chill.
Makes 1 Cup From: Tim Howard Date: 13 Nov 95
Source from luhu.jp
used as a spread for biscuits, scones or croissants. COMBINE THE
JUICES, ZEST, SUGAR and butter in a saucepan and bring to a boil over
medium heat. Beat the yolks in a bowl until liquid. Beat 1/4 of the
boiling liquid into the yolks and return the remaining liquid to a
boil over low heat. Beat the yolk mixture into the boiling liquid and
continue beating until it thickens slightly, about 2 minutes. Do not
allow the curd to boil or it will scramble. Pour into a clean bowl,
cover surface with plastic wrap and chill.
Makes 1 Cup From: Tim Howard Date: 13 Nov 95
Source from luhu.jp
Tags
Ethnic