- 1 cup sugar
- 1/4 cup cornstarch
- 2 cups fresh orange juice (about 4 pounds navel oranges)
- 3 large eggs, lightly beaten
- 1/4 cup butter
- 1 tablespoon grated orange rind
Combine sugar and cornstarch in a 3-quart saucepan; gradually whisk in fresh orange juice. Whisk in lightly beaten eggs. Bring to a boil (5 to 6 minutes) over medium heat, whisking constantly. Cook, whisking constantly, 1 to 2 minutes or until mixture reaches a pudding-like thickness. Remove from heat, and whisk in butter and grated orange rind. Cover, placing plastic wrap directly on curd, and chill 8 hours.
You can substitute reconstituted orange juice for fresh; however, squeezing navel oranges only takes about 15 minutes and can make all the difference in this cake?s fresh flavor. Makes about 3 cups
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