Clementine and Nutmeg Curd


Clementine and Nutmeg Curd


300g sugar 
230g butter 
6 egg large yolks 
4 clementines 
1/2 tsp nutmeg 


Place the sugar, butter and egg yolks in to a mixing bowl and place on a pan of simmering water. 
Whisk the mixture together constantly until the butter melts, then as it does the curd will heat up and thicken. 
Use a digital thermometer to heat it up to 75°c, then pour into a clean preserving jar. 
You can keep the curd in the fridge for up to 2 weeks.