Sous Vide Orange Curd
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Precision® Cookers
Sous vide made easier than ever.
Ingredients for 6
1 cup ultrafine sugar
8 tablespoons unsalted butter, melted
6 egg yolks
1/4 cup freshly squeezed orange juice
Pinch kosher salt
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
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Step 2
Place all ingredients in a blender and puree until smooth and frothy, about 30 seconds.
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Step 3
Transfer to a zipper lock bag and seal using the water immersion technique. Place in the water bath and set the timer for 45 minutes. Agitate the bag several times throughout the cooking process to prevent clumps from forming.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath and transfer to an ice bath to cool. Refrigerate for at least 2 hours and serve.