Ginger curd.

[lettucegrow!]

After seeing some jars of ginger curd in a farm shop once ,it's been on my 'to do' list. As I have a bit of an excess of eggs thought I'd give it a go . I used Delias recipe which is a direct heat method and uses a couple if whole eggs and stem ginger and the results are very yummy indeed.
When I was googling there were all kinds of curds being made. Anyone tried anything unusual ?

[binley100]

I have a few ideas on my to do list

[out in the cold]

Ooooh! Ginger curd sounds fantastic!

[bearded bloke]

Ere yer go bud ...........


Ginger Curd



Ingredients
125g butter,100g sugar (I used jam sugar),2 large eggs plus 2 yolks,50ml syrup from a jar of stem ginger,7-8 pieces stem ginger chopped finely,juice of 1 lemon strained


Method
Slowly melt butter, sugar & add beaten eggs. Stir in the syrup, ginger pieces & lemon. Stir constantly till it combines and thickens. Pour into prepared jars and seal tightly. The curd will thicken as it cools.

[binley100]

BB you don't need to go to the expense of jam sugar for curds. The eggs are the thickener cos they don't need to set like jams. I always use caster sugar for curds.

[veggiechicken]

My two favourite jammy things are Ginger preserve and lemon curd. To have the two at once would be heaven on a plate - or even better - stirred into thick creamy yogurt ............

[bearded bloke]

Cool cheers Bin's,Iwill remember that (I just copied & pasted the recipe from the Delia site )

[lettucegrow!]

I used caster sugar too, it thickened really well and didn't take long at all.

[bearded bloke]

Ohhhhhhh VC hang on while I the big PC running,I might have a recipe for you

[out in the cold]

Ta very much BB!

KCN is a bit of a domestic goddess and has said "magic, I will give it a go later this week"

[veggiechicken]

Quick, BB, I'm hungry

[binley100]

I make lemon and ginger marmalade and lemongrass and ginger jelly .......just thought I'd say whilst we wait for BB

[bearded bloke]

Have a go at this ..........

Ginger Curd


Ingredients

Makes about 600g of curd

50ml syrup from preserved stem ginger
150g preserved stem ginger (drained weight)
Juice of 1 lemon, strained
100g caster sugar
125g unsalted butter
3 large eggs

Method

Liquidise the ginger with the syrup and lemon juice. Remove or finely chop any chunks of ginger that refuse to liquidise. Pour into a large glass bowl and add the sugar and butter.

Place the bowl over a pan of simmering water, leaving at least 2.5cm between the bottom of the bowl and the surface of the water. Stir occasionally with a wooden spoon or whisk until the sugar and butter have melted.

Beat the eggs and add them slowly to the bowl. Stir constantly for about 10 minutes, until the curd thickens.

Put into sterilised glass jars. Store in the refrigerator and use within a few weeks.
Notes

If you have a double boiler (or bain marie) pan, you could certainly use that. Some recipes suggest cooking the mixture in a single pan over a low heat, but I thought that in my hands that could be a recipe for ginger scrambled eggs (probably not very nice).

How soon you stop cooking after the mixture starts to thicken is a matter of taste and judgement. Bear in mind that it will thicken as it cools. If you want a runny curd, stop almost as soon as it starts thickening. For one that will stand up in peaks, continue until it is like a thick custard.

You can sieve the curd if you’d like a smoother texture.

Such a shame when my favourite Aussie food site shut down

[julesapple]

I want to try making a diabetic version of this. I can sub the caster sugar for xylitol, but I'll have to use something else instead of the stem ginger & syrup - possibly just minced root ginger and a little extra liquid.

I'm not fond of ginger, but the BH and my Ma love it. Best the BH gets his lemon curd finished first. I've made raspberry curd, strawberry curd, clementine curd and lime curd before.

[veggiechicken]

I've just eaten a ginger biscuit, can I pass you some Bins, we may be here a while...............
Oops, BB's back and Jules has snuck in as well. I was so lost in my little world of ginger curd I didn't spot you both
Sounds really good BB. next time I have some decent eggs I'll give it a go --better get some ginger too
2nd edit. Preserved ginger is really cheap in Chinese supermarkets!