I am a curd girl – I like it 1000x times more than jam. Jam is great melted down and used on pancakes, or underneath a thick blanket of clotted cream. However when it comes to breakfast munchies, you cant beat a buttery curd. Thickly slathered on some freshly made toast – perfect ♥
Ages ago I blogged about my Cheats Lemon Curd – a recipe for lemon curd that can be made in the microwave. I was so pleased to find a way of making curd that didn’t involve a complicated system of bowls over saucepans of water and long lengths of time. The only down side was the cooked egg white that seemed unavoidable – and even though they didnt effect the final flavour, they where pretty yucky to deal with.
So I finally took the plunge and attempted the hot confusing in a saucepan method – only it wasnt too hot, or too confusing. Mainly because I dumped the need for a bowl over hot water and just chucked it all into the saucepan. And, shock horror, it worked! It didnt just work, it is now going to be my go to recipe 🙂 As long as you make sure to keep the hob temperature low – other wise you will end up with cooked egg, very similar to my microwave issues. Urgh…
- 100g Butter
- 350g Caster Sugar
- 2 Eggs
- 3 Clementines - zest & juice
- Pop the butter, caster sugar, the clementine zest and juice into a heavy bottomed saucepan - on a low heat. Its important for the temp to remain low as otherwise the mix can burn.
- Stir continuously until the butter has melted and the caster sugar has dissolved. Once this has happened - remove from heat and allow to cool for approx 10minutes.
- Whisk the eggs and add to your cooled saucepan. Once combined return to the low heat.
- Stir until the mixture starts to thicken - it should take around 10 minutes.
- Pour the mixture into a small jar via a sieve to remove the zest.
- Into the fridge to set - and your ready for some pretty great toast!
Are you a curd or jam person? Please share your favourite recipes with me 🙂