There is a requirement when one is faced with an excessive quantity of citrus – and that is that one should most definitely make curd. I’ve made lemon curd dozens of time in the past, so this morning I decided to switch things up and make Orange Curd instead.
There’s not much exciting to say about the process – you whisk juice, zest, sugar, cornstarch, and eggs in a bowl over a hot water bath, stirring continuously to avoid getting bits of scramble egg in your curd, and once it thickens you remove from heat, stir in the butter, then press it through a strainer to remove the bits of scrambled egg that always manage to show up no matter how studiously you whisk, and poof, you end up with a bowl of yummy goodness.
And if there is curd, then there must also be a method of using it, so this morning I also made Orange Crepes. Again, I’m not sure what there is to say about crepes that hasn’t already been said, except that the first one is always going to be an ugly mess, but it’s still edible, so don’t toss it.
Breakfast this morning was orange crepes, filled with some cottage cheese and some fresh orange curd. Sunshine on a plate. Absolutely delicious.
Making a thing a day for Thingadailies.