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