Simple Orange Curd Sous Vide

Sous vide orange curd

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!

orange curd

Sous Vide Orange Curd

Makes about 3.5 cups, or enough to fill at least 48 cupcakes

Ingredients:

  • 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.

Instructions (Stovetop):

  • 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.

 

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