Ingredients
Scale
- 3 large eggs
- 6 Halos Mandarin Oranges
- 1/3 cup granulated sugar
- 4 tablespoons unsalted butter (cut into small pieces, room temperature)
Instructions
- Zest 2-3 Halos Mandarins, if you would like to add zest to your curd. Cut each mandarin in half and juice each one into a measuring cup until you have 1/2 cup of mandarin juice.
- Over medium heat, begin simmering water in a saucepan that is sized perfectly to support a stainless steel bowl that you will use to mix up your ingredients (bottom of bowl should rest just above your water level).
- In that stainless steel bowl, whisk together the eggs, sugar, and mandarin juice with a wire whisk, until combined and smooth. When the water is gently simmering, place the stainless steel bowl over the saucepan. Whisk constantly until mixture has thickened, which can take anywhere from 5-10 minutes (about 170 degrees F on a candy thermometer). When thickened, remove from heat and immediately whisk in room temperature butter pieces until they have melted completely and are incorporated with the mixture.
- Pour mixture into a bowl or containers for storage. Allow to cool completely and then refrigerate until firm and chilled (at least 1 hour, but 3-4 is best).
Notes
–Mandarin Orange Curd will keep for about 1 week, covered in the refrigerator
–Use as a spread on breads, biscuits, pancakes, topping for fruit, as a filling for cakes or cupcakes, for a layered parfait, and more
