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.
Ingredients:
- 2/3 cup sugar $
- 1/2 cup fresh lemon juice
- 1/4 cup fresh orange juice $
- 1/8 teaspoon salt
- 6 large egg yolks
- 3 tablespoons butter, cut into small pieces $
- 2 teaspoons grated lemon rind
- 1 1/2 cups blueberries
- 1 1/2 cups raspberries
- 8 teaspoons graham cracker crumbs
Preparation
- 1. 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.