sandi-in-hawaii
Well-known member
This goes great with the Cranberry Tangerine Scones - but my favorite use is straight from a spoon smileys/smile.gif
Tangerine Vanilla Curd from Sue/San Diego
1/4 cup Vanilla Sugar
1 tablespoon cornstarch
1 1/2 teaspoon each tangerine zest and lemon zest
1/2 cup tangerine juice
2 tablespoons lemon juice
3 beaten egg yolks
2 tablespoons butter, cut up
Vanilla Sugar: Split a vanilla bean lengthwise. Store in 1 to 2 cups sugar in a covered container about one week. Before using the sugar, discard the bean.
In a small saucepan, stir the Vanilla Sugar and cornstarch. Stir in the tangerine and lemon juices. Cook and stir over medium heat until thickened and bubbly. Cook and stir one more minute.
Stir about half of the hot mixture into the egg yolks. Return all to saucepan - cook and stir just till mixture begins to bubble.
Remove from heat; stir in butter just until melted (do not over beat). Pour curd into a large strainer set over a bowl, to strain out any cooked egg whites, then fold in tangerine and lemon zests.
Cover surface with plastic wrap. Cool, then chill for up to 2 weeks. Makes about 7/8 cup.
If I have a lot of juice, I usually make a large batch:
1 cup Vanilla Sugar
1/4 cup cornstarch
6 teaspoons each tangerine zest and lemon zest (optional)
2 cups tangerine juice
1/2 cup lemon juice
12 beaten egg yolks
1/2 cup butter, cut up
Tangerine Vanilla Curd from Sue/San Diego
1/4 cup Vanilla Sugar
1 tablespoon cornstarch
1 1/2 teaspoon each tangerine zest and lemon zest
1/2 cup tangerine juice
2 tablespoons lemon juice
3 beaten egg yolks
2 tablespoons butter, cut up
Vanilla Sugar: Split a vanilla bean lengthwise. Store in 1 to 2 cups sugar in a covered container about one week. Before using the sugar, discard the bean.
In a small saucepan, stir the Vanilla Sugar and cornstarch. Stir in the tangerine and lemon juices. Cook and stir over medium heat until thickened and bubbly. Cook and stir one more minute.
Stir about half of the hot mixture into the egg yolks. Return all to saucepan - cook and stir just till mixture begins to bubble.
Remove from heat; stir in butter just until melted (do not over beat). Pour curd into a large strainer set over a bowl, to strain out any cooked egg whites, then fold in tangerine and lemon zests.
Cover surface with plastic wrap. Cool, then chill for up to 2 weeks. Makes about 7/8 cup.
If I have a lot of juice, I usually make a large batch:
1 cup Vanilla Sugar
1/4 cup cornstarch
6 teaspoons each tangerine zest and lemon zest (optional)
2 cups tangerine juice
1/2 cup lemon juice
12 beaten egg yolks
1/2 cup butter, cut up