HELP!!! How do I thicken 4 cup of watery tangerine curd??

C

cheezz

Well-known member
I didn't make it but the lady swears she followed directions and made 3 batches before giving up. Can it be saved?

 
I'll bet it wasn't cooked long enough. If you have a Vitamix, you can add

several yolks and the thin curd and whirl a few minutes (~4 min) until steam is rising.

Conversely you could warm the curd on the stove, temper the yolks, add them back in to the thin stuff and cook until 170 degrees, stirring constantly.

My favorite recipe uses 5 egg yolks for 1.5 cups of curd and other uses 5 whole eggs for 3 cups of curd.

I think I'd try adding 4-6 additional yolks. Or...you could just try cooking to 170 degrees and see if it thickens on its own.

(Qualifying statement: I've never done this. Just speculation)

 
Thanks all. Tried reheating but that didn't do it. She cooked it, originally, to correct temp

Don't know what went wrong, but we think it might have been making multiple batches...apparently that doesn't work well. We blended some of it with Devonshire cream and filled a coconut cake with it. Yummy smileys/smile.gif

 
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