Rating: 4 stars
9 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 6

In this custard, citrus juice stands in for milk as the base liquid, thickened by egg yolks. Butter gives the curd a glorious sheen. Garnish with mint leaves for a spot of green color.

David Bonom
Recipe by Cooking Light May 2012

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
14 mins
total:
2 hrs
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 5 ingredients in a small, heavy saucepan over medium heat. Heat to 180° or until thick (about 6 minutes), stirring constantly with a whisk; remove from heat. Add butter and rind, stirring until butter melts. Place curd in a medium bowl. Cover surface of curd with plastic wrap, and chill completely. Spoon 2 tablespoons curd into each of 8 small cups. Top each serving with 1 1/2 tablespoons blueberries and 1 1/2 tablespoons raspberries. Repeat layers of curd and berries. Top each serving with 1 teaspoon crumbs.

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Nutrition Facts

174 calories; fat 8.1g; saturated fat 4g; mono fat 2.7g; poly fat 0.9g; protein 2.7g; carbohydrates 24.4g; fiber 2.1g; cholesterol 169mg; iron 0.7mg; sodium 85mg; calcium 30mg.
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