Orange Kurd With Lime And Tangerines. Step-by-step Recipe With Photo

Orange Kurd with lime and tangerines. Filling for festive desserts. Kurd is a delicate citrus custard infused with egg yolks, cornstarch and butter, invented by the British. So you say later that there are no special recipes in English cuisine, and all products are bland and uninteresting. A properly cooked Orange Kurd has a delicious taste and a delicate creamy texture. It is very thick so it spreads well on toast, pancakes or fresh baked goods. Sunday breakfast turns into a feast with this light orange cream.

You can cook Kurd with any fruit, the lime that I added in this recipe gives the Kurd a somewhat unusual, but very appetizing aroma.

Kurd, unlike milk or cream custard, can be refrigerated for up to a week.

Try to fill baked goods with Kurdish or make a layer of it in a sponge cake, you get great holiday desserts.

• Cooking time: 30 minutes
• Servings: 350 g

Ingredients for Orange Kurd with Lime and Tangerines

• 1 orange;
• 4 tangerines;
• 1 lime;
• 110 g sugar;
• 30 g cornstarch;
• 2 eggs;
• 120 g butter.

How to prepare orange curd with lime and tangerines

Ingredients for making orange curd with lime and tangerines. Choose ripe, sweet fruits for the Kurdish.

Remove a thin layer of zest from the orange and lime. Be sure to wash oranges and limes thoroughly before peeling them off as fruits are treated with pesticides. It is advisable to wash them with hot water, detergents and a brush. Peel the orange and lime, cut into small pieces. We clean the tangerines, disassemble into slices, add to the chopped fruits, put the grated zest in the same place. Pour about 30 ml of hot water into a saucepan, simmer the fruit for 10 minutes over low heat, covering the pan with a lid.

Grind the slightly cooled fruits with a blender until smooth.

Strain the fruit puree through a fine sieve, since the consistency of the correct Kurd should be creamy and uniform, without solid inclusions.

Add two raw egg yolks and sugar to the fruit puree. Mix the ingredients with a whisk.

Stir the potato or corn starch in a little cold water, add the mixture to the rest of the ingredients. We put the dishes on a small fire, take a whisk and, stirring constantly, bring the mixture to about 90 degrees Celsius. It should not boil, as the yolks will cook. Cook, stirring occasionally, for 10 minutes until thickened.

We remove the finished Kurd from the stove, add high-quality butter with a high fat content to it, in this case - the fatter, the tastier. Stir the Kurd with a whisk so that the oil is evenly combined with all the ingredients.

Put the orange curd with lime and tangerines in clean jars. It can be kept in the refrigerator for several days.

Try making shortcrust tartlets with orange curd, the tastiest and most delicate dessert ever, especially garnished with whipped cream!