Pumpkin curd
Description
The recipe won't take much time. This delicious and aromatic curd will be a perfect addition to your morning pancakes or fritters, and can also be used as a filling for cakes or topping for pies. If you enjoy pumpkin dishes, try this recipe, in which I'll show you how. Serve chilled.
Instructions
- 1
Step 1
First, prepare the pumpkin purée. If you have fresh pumpkin, you can bake it in the oven. I used frozen pumpkin, which I boiled for 10 minutes. Then, squeeze out as much liquid as possible and blend the flesh into a smooth purée.
- 2
Step 2
Measure the required amount of ingredients. The butter should be soft, at room temperature.
- 3
Step 3
Squeeze the juice from the orange.
- 4
Step 4
In a small saucepan, add pumpkin purée, regular and vanilla sugar, egg yolks, and 2/3 of the orange juice.
- 5
Step 5
Whisk thoroughly with a whisk until smooth and place on the stove. Cook over medium heat until thickened, stirring constantly!
- 6
Step 6
Dissolve the starch in the remaining juice and, while continuously whisking, slowly pour the starch mixture into the future curd.
- 7
Step 7
And simmer for a couple of minutes after boiling.
- 8
Step 8
Add butter to the slightly cooled mixture and stir until the butter is completely incorporated into the pumpkin mixture.
- 9
Step 9
Transfer the curd to a suitable storage container (I got 400 ml) and refrigerate for a couple of hours.
- 10
Step 10
The curd turns out very tender, aromatic, and velvety. Enjoy!