This melt-in-your-mouth soft custard is a traditional English favorite.

Mark Paul
Recipe by Southern Living February 2008

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Credit: Beth Dreiling Hontzas; Lisa Powell Bailey

Recipe Summary

prep:
10 mins
cook:
15 mins
chill:
3 hrs
total:
3 hrs 25 mins
Yield:
Makes about 1 1/3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring sugar, zest, and juice to a boil in a heavy nonaluminum 3 1/2-qt. saucepan over medium-high heat. Remove from heat, and gradually whisk about one-fourth hot juice mixture into egg yolks; add egg yolk mixture to remaining hot juice mixture, whisking constantly until well blended.

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  • Place saucepan over medium heat, and cook, whisking constantly, at least 10 or up to 12 minutes. (Mixture will be a pudding-like thickness.)

  • Add butter, in 6 batches, whisking constantly until butter melts and mixture is well blended after each addition. Remove from heat, and pour mixture through a wire-mesh strainer into a bowl. Place plastic wrap directly on warm curd (to prevent a film from forming); chill 3 hours.

  • Lime Curd: Substitute lime zest and lime juice for lemon zest and lemon juice. Proceed with recipe as directed.

Source

Wink Restaurant

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