Photo: Ernest Porzi
Orange and lemon curd pots
12 ingredients
30 min + 1 hr
Serves 6
openrecipes
These citrusy, soufflé-style puddings are baked in a bain marie to ensure they are beautifully moist. Serve topped with candied orange peel and fresh mint.
Estimated Nutrition (whole recipe, rough)
958
Calories
30g
Protein
32g
Fat
139g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 300ml/10fl oz freshly-squeezed orange juice
- 1 lemon
- 60g/2¼oz unsalted butter
- 90g/3¼oz caster sugar
- 4 large free-range eggs
- 70g/2½oz self-raising flour
- ½ tsp baking powder
- 160ml/5½oz full-fat milk
- 150ml/5fl oz double cream
- 25ml/1fl oz orange-flavoured liqueur
- candied orange peel, to decorate
- few sprigs fresh mint
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes