Satsuma Curd

Name: Satsuma Curd
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 2 1/2 cups
Ingredients: 1/4 cup sugar; 1 tablespoon cornstarch; 2 teaspoons Satsuma mandarin zest plus 3/4 cup juice (from about 8 Satsumas; see Cook's Note); 1/2 teaspoon kosher salt; 3 large egg yolks; 1 tablespoon unsalted butter

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Level: Easy

Total: 1 hr 15 min (includes cooling time)
Active: 15 min

Yield: 2 1/2 cups

Level: Easy

Total: 1 hr 15 min (includes cooling time)
Active: 15 min

Yield: 2 1/2 cups

Ingredients

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1/4 cup sugar

1 tablespoon cornstarch

2 teaspoons Satsuma mandarin zest plus 3/4 cup juice (from about 8 Satsumas; see Cook's Note)

1/2 teaspoon kosher salt

3 large egg yolks

1 tablespoon unsalted butter

Directions

In a small, heavy-bottomed pot off the stovetop, combine the sugar, cornstarch, Satsuma zest and juice, salt and egg yolks. Whisk together very well until the cornstarch is fully dissolved in the mixture and no lumps remain. Turn the heat to medium and cook, whisking continuously, until the mixture reaches a simmer and begins to thicken, 4 to 5 minutes. Cook another 1 minute, still whisking, then turn off the heat and whisk in the butter until it melts.
Strain the mixture through a fine-mesh sieve, then cover and refrigerate until cooled and set, at least an hour. Refrigerate in an airtight container up to 2 weeks or freeze up to 2 months. Spoon the curd over yogurt or oatmeal, or spread over toast or pound cake.