Monthly Archives: February 2017

Ben’s Orange Curd with Chocolate

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Not a cake at all, tbh.

My friend Ben loves the English dessert Jaffa Cake, which you can’t really get here in the States. It’s a sponge cake with orange jelly and chocolate coating. Jelly is a bit outside of my skill set but I decided to do orange curd instead. I make lemon curd rather frequently but I might even like the orange curd more. Chocolate shavings completed the illusion.

 

Ben’s Chocolate with Orange Curd

1 ½ cups milk

1 ½ cups cream

½ cup sugar

1 vanilla bean

3 egg yolks

½ teaspoon salt

4 oz finely chopped bittersweet chocolate

 

For the curd

8 tablespoons butter

3 egg yolks

¾ cup sugar

¾ cup orange juice, strained

2 tablespoons cornstarch

¼ teaspoon salt

zest of one orange

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Vintage Banana Pudding

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Cookies and cream, of a sort.

I started baking in earnest a decade ago at my first job at Vintage/Anchor Books, a part of the Knopf Group (itself a part of Random House — now Penguin Random House), because I had a group of people to experiment on. In those days I was particularly fond of banana pudding, likely because of the Magnolia Bakery empire, and I often made it for work events. I haven’t made it in years, but there’s something so satisfying about the flavor and texture combinations that I felt like trying it out in ice cream form. You can buy Nilla wafers, or use the Serious Eats recipe, which you’ll only need half of for the ice cream.

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