I learned last minute that we would be celebrating a coworker’s birthday the next day. I just started at a new company a month and a half ago, so I am still in the phase where I’m doing my best to show them how incredible I am. Since this particular coworker eats satsumas and oranges all the time, I knew that my creamsicle cupcake recipe would do the trick. Unfortunately, I made it experimentally and didn’t do that thing where I actually noted down what I did, so to figure out what happened last time, I had to find old posts that I had made on chowhound to see if I had described how I made it. You see, orange curd is more difficult than you might expect. The acid in lemon juice is what is responsible for the thickening in lemon curd, and since I wouldn’t be using lemon juice, I had to come up with ways to thicken it. Gelatin is an option, but for something piped, getting a creamy consistency is a toughy. I used my super thick lemon curd recipe, doubled the egg yolks, and used orange juice concentrate. It came out thinnish, but useable as a cupcake filling. Usually when I’m baking cakes/cupcakes, I premake my cake and my fillings, then make the frosting the day of and go from there. I didn’t have the luxury of time, so I decided to go for it and cook the curd sous vide! I would call it a success, and I’m not sure that I’d make lemon curd on the stovetop again!
Sous Vide Orange Curd
Makes about 3.5 cups, or enough to fill at least 48 cupcakes
- 1 stick butter
- 4 eggs
- 6 egg yolks
- 1 cup sugar
- 1 cup orange juice from concentrate
- (optional) strips of zest from one orange, all traces of pith removed
- (optional) 2-3 drops Americolor orange food coloring
Instructions (Sous Vide):
- Preheat your water bath to 167 degrees F.
- Melt your butter and combine all ingredients in a bowl and whisk to combine.
- Pour into a zip top gallon size freezer bag
- Place bag in water bath at 167 and cook for 1 hour.
- Remove from bath. If you added zest, remove.
- Pour curd liquid into a blender and blend for maybe a minute. The color of the curd will change as a little air is incorporated and it re-emulsifies.
- To quick-cool, put into a clean ziplock bag and allow to lie flat somewhere to dump heat. I used my granite counters. Then place bag(still flat) in the fridge to chill – about 45 minutes.
- To normal-cool, pour into a jar, allow to cool a bit on the counter, and then refrigerate until set, usually 4-6 hours.
- In a heatproof, nonreactive bowl (I like using glass for this), combine everything but the butter and give it a quick whisk, trying not to incorporate too much air.
- Place bowl over a pan with a small amount of simmering water, creating a double boiler. Cook, stirring constantly until the mixture thickens, usually when the temp hits the mid 160s.
- Remove bowl from heat, remove your zest if used, and add your butter, cut up into 8-10 pieces. Stir until all of the butter is melted.
- Refrigerate curd overnight, and use to fill cupcakes, normal cakes, have on top of scones, or ice cream. Basically anything where you’d use lemon curd.