Orange Cream (Orange Curd, Orange Butter

• Vegetarian
• Gluten free

• Produce

  • 5/8 cup Clementine, freshly squeezed

• Refrigerated

  • 1 Egg yolk, large
  • 3 Eggs, large

• Baking & Spices

  • 3/4 cups C&h quick dissolve superfine sugar
  • 1 pinch Salt

• Dairy

  • 1 cup Butter, unsalted

Found on isthisreallymylife.com

Description

Ingredients

• ½ cup plus 2 T freshly squeezed clementine juice (or orange juice)
• 3 large eggs
• 1 large egg yolk
• ¾ cups C&H Quick Dissolve Superfine Sugar
• 1 pinch salt
• 1 cup unsalted butter

Directions

• Combine orange juice, whole eggs, yolk, sugar, and salt in a small saucepan over low heat. Whisk continually until mixture starts to thicken. (If you dont stir continually, the eggs may scramble!)
• Once mixture starts to thicken, you can turn up the heat slightly to medium low. Continue whisking until cream becomes very thick and reaches a temp of 180 degrees (or similar to the consistency of yogurt for those of us without a thermometer). This can take 10 to 15 minutes or more depending on the temperature of your burner.
• Remove from heat and set aside.
• Cut butter into 1-tablespoon pieces. Pour cream into blender and with the blender running, add butter 1 tablespoon at a time, blending after each addition until incorporated before adding the next piece.
• Use the cream immediately or store in an airtight container for up to a week. (Weve actually stored it for longer without any problems.)