Turn leftover egg yolks into this delicious treat. Serve as a cake filling, with fresh berries, or just by the spoonful!
After making oatmeal applesauce pancakes for breakfast this last weekend, I was left with 4 egg yolks. Not wanting to waste them, they were put to work with a few other ingredients to make this delicious treat. I plan to serve it over lemon cake with fresh strawberries and whipped cream, yum!
Jump to RecipeWhat you’ll need:
Double boiler (if you don’t have one, don’t worry. A heat safe glass bowl over a pan will do)
Zester
Silicone Whisk
Fine mesh strainer
Start by zesting your orange. I did’t happen to have oranges on hand, so I used a couple clementines. No one will notice the difference. I use this fantastically easy little zester that I picked up years ago at Pike’s Place Market in Seattle. You can get something similar here.
Place the zest in your double boiler (off the heat!). Add egg yolks, orange juice, Allulose, and vanilla bean paste* and give it a little whisk to mix.
Place the double boiler insert on the pan. The water should be simmering, not boiling. On my stove this ends up being medium heat.
Keep whisking continually (seriously, this is a must or you risk cooking the egg into nasty chunks and will have to start again) over the heat until it thickens to about the consistency of Hollandaise and coats the back of a spoon. This should take about 10 minutes. If you are finding it isn’t thickening, increase the heat a bit and keep a-whisking!
Once you get the right consistency, immediately remove from heat and pour through a fine mesh strainer. Some say you can skip this step, but I find it covers all manner of potential mishaps. Sure it removes the zest (though its fine to eat) but it also removes any small bits of egg that may have accidentally curdled in the curd making process.
Whisk in the butter, one chunk at a time until melted and incorporated.
Pour the curd into a jar or other airtight container. Lay plastic wrap to completely cover the surface of the curd (it should be touching it). This keeps it from forming an unpleasant skin as it cools and can be removed once chilled completely.
Place in fridge and chill fully before enjoying.
* If you don’t have vanilla bean paste, you can use 1 vanilla bean pod. Scrape the insides of the pod into the curd before cooking and drop the whole pod into the mix. Strain it out after cooking.
Easy Sugar Free Orange Vanilla Curd
Equipment
- Double Boiler (or a heat safe glass bowl over a pot)
- Silicone Whisk
- Zester
- Wire Mesh Strainer
- Air tight container for storage
Ingredients
- 4 large egg yolks
- 3/4 cup Allulose Granulated Sweetener*
- 1/3 cup orange juice
- 1 tsp vanilla bean paste (or one vanilla bean, scraped)
- zest of one orange
- 4 tbsp salted butter, cut into 6-8 chunks
Instructions
- Set base of double boiler, filled with the appropriate amount of water, on stove on medium heat to bring to a simmer.
- Zest your orange and add to double boiler insert (don't place it over the boiling water yet!)
- Add eggs, orange juice, Allulose and vanilla bean paste (or bean and scrapings) to double boiler insert.
- Whisk gently to incorporate.
- Place double boiler over the simmering water in the pan.
- Whisk constantly until the mixture takes on the consistency of Hollandaise sauce and coats the back of a spoon. This should take about 10 minutes, but if it isn't thickening, increase the heat a bit and keep whisking.
- Once desired consistency is reached, remove immediately from heat and pour through mesh strainer to remove the zest, clumps and vanilla bean pod (if you didn't use the paste).
- Whisk in butter one chunk at a time until incorporated.
- Pour into jar or other airtight container.
- Place plastic wrap directly over the surface of the curd to prevent a skin from forming.
- Chill in refrigerater until completely cool before using.
- Enjoy!