Mandarin Curd (Vegan)
Tangy and sweet, mandarin curd is a great addition to desserts, toast, or quick bread. Just six ingredients and ten minutes are all that is needed. An enjoyable, simple, dairy- and egg-free dessert.
Mandarin curd is a delightful confection, offering a sweet, tangy flavor reminiscent of lemon or lime curd, yet without the pronounced tartness. Requiring only a handful of ingredients and approximately 15 minutes to prepare, it serves as an excellent complement to cakes, ice cream, cheesecakes, and layered desserts. Additionally, it makes a superb topping for toast or quick breads, providing each bite with a refreshing burst of citrus-infused sweetness. A wonderfully easy, dairy and egg free addition to your next breakfast, snack or dessert.
What you will need:
This curd is a breeze to make, needing just 5 pantry-friendly ingredients and only 15 minutes of your time. You’ll need up to 6 mandarins to provide all the zest and juice the recipe calls for.
- plant based milk
- cane sugar
- cornstarch
- mandarin zest
- mandarin juice
- plant based butter with salt
How to:
Start by zesting and juicing the mandarins, then set the juice and zest aside. In a small pot, whisk together the sugar and cornstarch until fully combined. Add the mandarin juice, zest, and plant-based milk, stirring until everything is well mixed and smooth, with no lumps of cornstarch.
Set the pot over medium heat and let the mixture come to a gentle simmer. Keep an eye on it, stirring often. It will start to brighten and thicken, reaching the right consistency in about 8 to 10 minutes.
Once the curd reaches the desired thickness, remove the pot from the heat. The goal is a thick yet pourable consistency. It is thick enough when it clings to the back of a spoon. Add the butter to the hot curd, stirring until it’s fully melted and blended in.
Transfer the curd to a heat-safe container and let it cool to room temperature. Give it a stir now and then as it cools to help it chill evenly and keep its thick, silky texture.
Store the curd in an airtight container in the refrigerator for up to 2 weeks or longer in the freezer.
Alright, let’s get started. Please make and enjoy!
Mandarin Curd (Vegan)
Ingredients
- 6 tbsp / 90 grams plant based milk
- ¾ cup / 150 grams cane sugar
- 2 tbsp cornstarch
- 1 tbsp mandarin zest
- ½ cup mandarin juice
- 2 tbsp plant based butter with salt
Instructions
- In a medium pot add the sugar and cornstarch and whisk to fully combine. Add the milk, mandarin zest, and mandarin juice and whisk to combine.
- Place the pot over medium heat and bring the mixture to a simmer; stirring regularly as it heats up. The mixture will begin to thicken and become more orange in color; you want the consistency to be thick yet pourable. Keep in mind it will thicken as it cools.
- Once the desired thickness is reached (takes about 10 minutes), remove the pot from the heat and add the butter. Stir the curd until the butter is melted and fully incorporated. Pour the curd into a heat safe container and allow to cool to room temperature. Make sure to stir it occasionally as it is cooling.Store the curd in the refrigerator until you are ready to use it. Will stay fresh in the refrigerator for up to 2 weeks.
