I recently made Meyer Lemon Curd for the first time using a recipe from the very inspiring blog Food in Jars. It was easy and delicious and I decided that I would make the Creamy Orange Cardamom Curd next time. When I finally got around to looking more closely at the Orange Cardamom Curd recipe, I saw that it was quite different from the Meyer Lemon Curd recipe. I am new to curd making so the differences surprised me. One recipe called only for yolks and the other called for a mixture of yolks and whole eggs. One required a double boiler and the other did not. I realized that I was not interested in experimenting with the many different ways to make citrus curd. Maybe I am just lazy, but I really just wanted to make different flavours of curd using the first technique that I tried. So that is what I have been doing!
The first version of spiced orange curd that I tried had a teaspoon of ground cardamom. I could not really taste cardamom and the orange flavour was not as strong as I would have liked either. I also became distracted by wondering why cumin and is never used in desserts. I think that a cumin and orange zest truffle would be nice…but I wasn’t sure about orange cumin curd.
Next I tried an orange curd flavoured with whole Masala spices (including cumin). Again I could not really taste the spices although this time, I got the amount of orange juice and peel right.
Finally, I used some of the Punjabi Garam Masala that I toast, grind and keep on hand in my pantry. I ground it up very fine with the sugar to make sure that the flavour would permeate the curd. This produced a lovely spicy, tangy, creamy curd! I think that it would be an unusual icing for an angle food cake (that would be a good way to use up the six leftover egg whites). I also think that it would be nice with pistachio shortbread cookies. My husband wants me to make a pan sauce for pork or duck with it. I’ll let you know how I end up using it!
MASALA SPICED ORANGE CURD
- 1 and 1/2 Tablespoons Garam Masala
- 1 cup sugar
- 6 egg yolks
- 2 Oranges, juiced (you should get a generous cup. Strain it, to ensure you remove all of the seeds)
- 1 stick of butter, cut into chunks
- zest from the juiced oranges
- Grind the sugar and garam masala in a food processor.
- In a small, heavy bottom pot over medium heat, whisk together the egg yolks, orange zest and spiced sugar. Add the orange juice and switch to stirring with a wooden spoon, so as not to aerate the curd. Stir continually for 10-15 minutes, adjusting the heat as you go to ensure that it does not boil. Your curd is done when it has thickened and coats the back of the spoon.
- Drop in the butter and stir until melted.
- Position a fine mesh sieve over a glass or stainless steel bowl and pour the curd through it, to remove any bits of cooked egg, zest and spices.