Rum and orange curd

Yield: 1 servings

Measure Ingredient
2 \N Oranges; washed
100 grams Butter
160 grams Sugar
3 \N Eggs; beaten
75 millilitres Dark rum

Zest and juice the oranges, combine with the butter and sugar and heat gently until dissolved.

Add the eggs and rum and keep stirring over a gentle heat until the mixture has thickened, taking care not to curdle the mixture. When ready transfer to a clean bowl and cool.

Consume within 2 days.

Converted by MC_Buster.

Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.

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