Orange Kurd is a custard based on citrus juice with a delicate creamy consistency and an amazing taste that perfectly complements pancakes, pancakes, cake or
Type of kitchen:
Cooking method :
In the oven
- 2 oranges
- 2 eggs (+ 2 yolks)
- 180 grams of sugar
- 50 g of butter
- 1 tbsp. starch
Recipe for cooking at home
Oranges should be dropped in hot water for 5 minutes, then dry and grate the dried peel on a large grater.
Cut both oranges in half and squeeze out the whole juice, strain it through a sieve.
Combine orange juice with grated zest, sugar, raw eggs, yolks and whisk until completely homogeneous. Leave the mixture to stand for 20 minutes. Then strain the Kurd through a sieve to get rid of the peel.
Approximately 50-60 ml pour into a small container, mix with starch until it dissolves. The rest should be put on a water bath and heated, constantly stirring with a whisk. The water under the bowl of orange kurds should barely boil. As soon as the cream starts to puff, pour in the starch mixture and continue cooking, stirring, until lightly thickened.
Add the melted butter to the hot orange Kurd and mix thoroughly.
Cool the cream with constant stirring to prevent the formation of a film on the surface. Or cover the Kurd with food film so that there is no air between the cream and the film. Ready-made orange kurde stored in a tightly closed jar in the refrigerator for up to 5 days.