What better time to enjoy clementine curd than now. These little juicy cuties have filled our life with dripping sweetness; so addictive that a family can easily leave a five pound bag empty in a single day.
That would be ours. The box of clementine on the counter top is the target of snack attack. But that is good. The clementines are here only for a short time and it is best that we satiate ourselves.
Now when it comes to the citrus curd, I love it! The sunny, bright clementine curd is great way to start your morning with, generously spread on a toast, or to make desserts. When I was little, I did not much care for the cream loaded desserts, but I did have a fancy for the little citrus curd filled tartelettes, or the delicate pastries layered with lemon/orange curd. I would stand with my nose pressed against the glass window inside the shop, filling myself in with the lemony aroma of the lemon curd filled cupcakes.
I have postponed making fruit curd at home for so long for the fear of the raw egg yolks I have. For some strange reason I have always tried to stay away from using eggs cooked in this way in dessert recipes as in curds, mousse, custards and ice creams. I always look for substitutes. While I make ice cream and mousse without using the eggs, I have not yet tried a recipe of curd without one, only because I thought it will not taste the same. Not exactly a good reason I know. I will never know unless I try.
One of the things for the 2011 list I had was the citrus curd and I finally did it at the tail end of the year. And I am glad I did! The curd was done easily. I went ahead and had it run through a sieve; I was afraid of some bits of coagulated eggs left out there in the smooth silky looking curd. I also added the zest of all the clementines I used for the juice; I assumed that the curd will stink of the egg. It did not hurt – there can never be too much zest. And the curd did not stink.
As much as I am happy that I could overcome my fear and make it, I still would like to try to make this without eggs; probably use corn starch! Well that is going to be my next challenge.
Clementine Curd
(Recipe adapted from Melanger to Mix)
Ingredients: makes about 1 cup
- 1 cup of clementine juice (about 3-4 clementines, depending on the size)
- 3/4 cup sugar
- 1/2 cup butter
- 3 egg yolks
- zest of 3-4 clementines
Method:In the food processor, mix the sugar and clementine zest until they are well blended and the sugar is fragrant.
Place the juice and butter into a small saucepan and heat until butter melted.
Add the citrus sugar and egg yolks and whisk over a low heat for 7-9 minutes (do not allow it come to a boil), or until the mixture thickens and starts to coat the whisk. (Keep in mind that the curd will thicken more as it cools). Place the saucepan into an ice bath, continue to whisk for a few minutes until it has cooled. To test for the right consistency, it should leave a clean track on the back of a spoon when you run your finger down it.
If you are worried (like I was) that you have had bits of eggs coagulate while cooking the curd, you can sieve the curd before storing. Pour the curd through a mesh sieve that is placed over a glass or stainless steel bowl, and gently stir the curd with a wooden spoon until all of it strains out into the bowl/jar.
If you are storing temporarily for use within the next couple of hours, place a sheet of plastic/clear wrap directly on the surface of the curd to prevent a skin from forming, and wrap it tightly.
For storing for a longer time, transfer to sterilized glass jars leaving about 1/2 inch space on the top of the jar and refrigerate until ready to use.
Preparation Time: 15 minutes
Cooking Time: 10 minutes approx. + 10 minutes for straining/canning etc
Makes about 1 cup
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Irresistible! This is one heavenly curd.
Cheers,
Rosa
I can imagine how good that clementine curd is going to smell and taste!!
I am drooling over the pics…. sooo gooodd
Love the pic of the juice, eggs, and clementine peels!!! Nothing like over coming a fear in the kitchen!!
I love curd. Never thought of clementine curd and now I am going to be craving it 🙂
As you said, cute little clementines has become the most famous snack in my home. We end up eating 4-5 straight and they are so addictive. My little one takes one segment, chews it, drinks the juice and gives back the flesh to me. Even he seems to like them. I have made lemon curd and this souds like a similar recipe. I will try making it and what did you serve the curd with?
Delicious looking clementine curd. Wonderfully prepared.
Deepa
Hamaree Rasoi
Looks so good !! Never had fruit curd. Awesome pics !!
I LOVE clementines – what a great idea!
Love all sorts of curds but I have never tried clementine….it looks just wonderful 🙂
You can never have too much zest. I have yet to try my hand at curd in particular but regularly make custard from scratch! Love the shot with the eggs.
We are over run with clementines here too, I grabbed them while they were available!
we normally get clementines all through the year here in the UK and it’s the only citrus fruits that I love! I have this fear of working with separated eggs too. Want to make macaroons and this curd now and that’s definitely going to make me overcome my fears. Thanks for showing us the way :)…the curd looks absolutely gorgeous and love the pics!
So xx
I think there hasn’t been a day this winter without clementine for us! And yes, curd is perfect way to use it!
Oh how gorgeous! I have never made ANY citrus curd (gasp!) despite loving it so much. Wish I’d seen this before I went to Portugal to a friend’s citrus farm – they had TONS of clementines!
absolutely fantastic and I must have to say that u always amaze me with your photography!
Lovely as always. I hope you will send in a submission for my vegetarian Indian event. Details can be found on my blog. Hope you are well.
Lovely pictures. Nice one.
beautiful props and photos, Soma. would love some of this curd on some crusty bread- lovely. x s
Oranges are cheap and delicious in Greece and I make fruit preserves, marmalades and use them in a lot of my recipes. Last week I made an easy orange curd with marmalade (there is a link in my last post). BTW, I cook it in a double boiler so there is no fear of curdling. Beautiful photos as always. Sorry to read about the loss of your friend. May she rest in peace.
This is really beautiful. Since I love lemon curd a lot, I will be trying this out soon.
The photographs are gorgeous as always.
You have me hankering after some fresh fruit now – not just to quench the thirst but to take some great photos like yours here. I do have a soft spot for such curds too…