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This Fresh Orange Curd is bursting with citrusy fragrance and a silky, buttery texture. Perfect for spreading on toast, filling cakes, or pairing with scones, it brings sunshine to any breakfast or dessert table.
這款香橙蛋醬滿載柑橘香氣與柔滑奶香，無論塗在多士、夾入蛋糕，還是搭配英式鬆餅，都能為餐桌添上一抹陽光。
Fresh Orange Curd ｜香橙蛋醬 食譜
Fresh Orange Curd ｜香橙蛋醬
This Fresh Orange Curd is bursting with citrusy fragrance and a silky, buttery texture. Perfect for spreading on toast, filling cakes, or pairing with scones, it brings sunshine to any breakfast or dessert table.這款香橙蛋醬滿載柑橘香氣與柔滑奶香，無論塗在多士、夾入蛋糕，還是搭配英式鬆餅，都能為餐桌添上一抹陽光。
Ingredients
- 3 nos. Fresh Orange 鮮橙
- 4 nos. Egg Yolk 蛋黃
- 225 g Caster Sugar 幼砂糖
- 125 g Butter 牛油
Instructions
- Squeeze out the juice. 將橙榨汁。
- Beat the egg yolks. 將蛋黃打勻。
- Put the orange juice, sugar, and butter into a mixing bowl and place over a double boiler. Cook on low heat, stirring constantly. 將橙汁、糖及牛油放入碗中，置於隔水加熱，慢火不斷攪拌。
- Gradually add the beaten eggs, whisking until the curd thickens. 慢慢倒入蛋液，攪拌至蛋醬變稠即可。
加入我的FB 群組 Bonnie Yves 果醬 & 食譜分享谷，一起煮果醬～
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