I used this curd in two recipes; to fill my Cocoa Spice Cake and my Pistachio Macarons. I was also thinking it would be good in a tart shell with a thin layer of dark chocolate ganache at the bottom and some whipped mascarpone cream on top.
This was my non-dairy alternative to a cream filling in macarons for someone with a dairy allergy.
Yield: 1 1/2 cups
Source: Sharon E. Russell
Place egg yolks in a small bowl and whisk to beat. Set aside.
Combine sugar, cornstarch, and orange rind in a saucepan, stir well. Gradually add the orange juice and ginger concentrate; stir with a wire whisk until blended.
Bring to a boil over medioum heat; cook 1 minute, stirring constantly until thick and bubbly. Remove from heat.
Gradually stir one-fourth of hot orange mixture into eggs to temper the eggs.
Add to remaining orange mixture, stiring constantly. Cook over medium heat 1 minute or until thickened, stirring constantly.
Pour mixture into a bowl. Place plastic wrap on surface, and chill.
To make a ginger concentrate; peel and chop up fresh ginger and add to a pan of water (about 4 cups). Cook over medium low heat until reduced and you get a nice strong ginger flavor. When adding to the curd taste before adding the eggs to see if you have the right ginger flavor. Adjust as needed. Strain to remove the ginger pieces and store in the refrigerator.