- 30 min prep
- 3 hour cook
- 1 cup (250ml) of freshly squeezed Cara Cara orange juice
- 3 tablespoons of cornflour
- 1/2 cup (125g) of caster sugar
- ¼ cup of unsweetened soy, rice or oat milk
- 50g/1¾oz of margarine or vegan butter
- Whisk Cara Cara juice and cornflour together in a bowl, until the mixture is completely smooth and free of lumps. Set aside.
- Place the milk and sugar into a small saucepan on medium heat until the sugar completely dissolves.
- Once dissolved, pour in the Cara Cara juice and cornflour mix and continue heating while stirring continuously until the curd thickens.
- Take the saucepan off the heat, add in the margarine and stir until it is completely dissolved and the mixture becomes smooth and silky.
- Place the curd in your refrigerator for 2-3 hours or until fully cooled.
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