|The cake's design was inspired by the shower invitations (the graphic flowers) |
and the bride-to-be's china pattern (Lenox "Chirp").
12 large egg yolks
1-1/2 cups sugar
2 Tbs orange zest
6 Tbs orange juice concentrate
4 Tbs water
5 Tbs lemon juice
1 vanilla bean, split and scraped
2 sticks plus 5 Tbs unsalted butter, cold, cut into small pieces
Combine the egg yolks, sugar, orange zest, orange juice concentrate, water, lemon juice and vanilla bean in the top of a double boiler set over medium-high heat. Whisk to combine. Cook 8 to 10 minutes, whisking constantly until the mixture starts to thicken, then switch to a heat-proof spatula. Continue to cook and stir until the mixture is thickened and reaches 160°F. Be sure to scrape sides of the bowl while cooking.
Remove the bowl from heat. Remove the vanilla bean pod and discard. Transfer the bowl to the stand mixer fitted with the whisk attachment and whisk on medium speed. Add the butter continuously, one piece at a time, until all of the butter is incorporated. Whisk 2 – 3 minutes more on medium high speed to cool the curd. If desired, strain through a fine sieve into a bowl or covered container. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and very firm, at least 2 hours or up to 10 days.