Easy Sugar Free Orange Vanilla Curd
Lucious and rich, this curd is a sweeter twist on the usual lemon variety.
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!
Notes
Calories are per 1 tbsp serving.
*There are all sorts of sugar replacements, but for this recipe, you really need the allulose as it is the only sweetener I've found that doesn't get grainy once it cools after cooking. I tried this the first time with Swerve and while it tasted great, it was extremely gritty. Yuck!