I’m really not a gadget person. I don’t have a lot of pots and pans or electronics. I’m not very technical. That being said, I do have a sous vide and I love it for steaks, chops that need to be tenderized, shrimp and lobster tails.
And now, curds. The texture of a curd made in a sous vide has a silky quality that is difficult if not impossible to achieve on a stove top. You do have to wait. It takes an hour to cook as opposed to 15-20 minutes in a heavy pot or a Bain Marie. I think the texture is worth the wait. The original recipe was on the Chef Steps website and was for a lemon curd which is just as amazing. I substituted Yuzu and I altered the way the ingredients are processed before being cooked. In my eyes, that gives me bragging rights.
You can fill little tarts with this curd, layer it between sponge cake, serve it with fresh fruit, make a pavlova or stand at the kitchen counter and eat it with a spoon.
The following recipe makes about six 3″ tarts or one 9″ tart
INGREDIENTS FOR YUZU CURD
- 175 grams sugar
- 75 grams of first press Yuzu juice
- 75 grams Yakimi Orchard Yuzu puree
- 200 grams unsalted butter, melted and cooled but still liquid
- 129 grams egg yolk (about 8)
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon asorbic acid (you can usually get this wherever they sell preserving supplies)
- pinch of salt