Riekie lives with her husband and three little dogs in Egmond aan Zee and has a great love for everything in a jar: curds, jams, marmalades, preserves, sambals – you name it. Her creations eagerly make their way around the village and are even a favourite among the many tourists who visit this seaside town in North Holland.
Especially for Dutch Wasabi, Riekie developed two recipes using our fresh, homegrown yuzu: a velvety-smooth yuzu curd and an aromatic candied yuzu peel. Both recipes are perfect for the holiday season: they can be made well in advance, are surprisingly versatile, and bursting with flavour.
Our fresh yuzu are only in season for a very short time, so don’t miss out! (They freeze very well!) You can make the candied peel with our Buddha's hand too!
Yuzu Curd (makes approx. 450–500 ml)
Would you like to make more or less yuzu curd? Simply divide or multiply all ingredients by the same factor to keep the proportions the same.
Ingredients
- 200 ml yuzu juice (approx. 8–12 fresh yuzu, or pre-made juice)
- 3–4 tsp zest of fresh yuzu (more zest gives a more intense aroma and more texture). If yuzu’s are not in season, you can omit the zest or replace it with (a mix of) lemon-, mandarin-, and orange zest.
- 165–200 g sugar (adjust depending on how tart your yuzu’s are and how sweet or tangy you want the curd)
- 5 eggs
- 2 egg yolks
- 120–150 g unsalted butter, cut into cubes
- Pinch of salt
Method
1. Whisk
Combine the eggs, egg yolks, sugar, and salt in a heatproof bowl.
2. Add juice and zest
Stir in the yuzu juice and zest.
3. Au bain-marie
Place the bowl over a pan of gently simmering water and stir until the curd thickens to a custard-like consistency. This usually takes about 10–18 minutes. Timing depends on your stove, pan, etc., so keep stirring and watch it carefully.
4. Incorporate the butter
Remove from the heat and stir in the butter cubes until the curd is smooth and glossy.
5. Optional: strain
For an ultra-smooth result, you can pass the curd through a sieve. If you want to keep the zest in the curd (which we love!), we recommend not straining it.
6. Storage
If you put the yuzu curd absolutely hot into a well-sterilized jar and seal it immediately so that a vacuum forms, it can be stored for quite a long time. Unopened, it will keep in the refrigerator for about 4–6 weeks, and in the freezer for up to one year. (These are guidelines—always check, smell, and taste carefully yourself.)
Candied Yuzu Peel (Yuzu Confit)
Ingredients
- 3–4 fresh yuzu’s
- 200 g sugar
- 200 ml water
- (optional) extra sugar for coating
Method
1. Peel
Wash the yuzu thoroughly. Using a vegetable peeler or small knife, peel them, removing as much of the white bitter pith as possible. Cut the peel into thin strips.
2. Blanch
Bring a small pan of water to a boil, add the peel, and cook for 2 minutes. Drain. If needed, repeat this step 2–3 times. This step reduces bitterness and depends on how bitter the peel is and how much white pith remains.
3. Candy
Gently bring the sugar and water to a simmer. Add the yuzu peel and let it cook over very low heat for about 30–45 minutes, until the peels are glossy and translucent.
Note: Make sure the peels do not caramelize. Do not stir vigorously; instead, gently swirl the pan if necessary. Caution: it is very hot!
4. Finish
You can store the candied peel wet (in syrup): place the peel and syrup in a sterilized jar and keep in the refrigerator for 1–3 months.
Or store it dry (sugared): let the peels dry on a rack for 2–4 hours, then toss them in granulated sugar. Store in an airtight container for 1–2 months.
Serving Suggestions
Yuzu curd and candied yuzu are delicious in all kinds of baked goods, such as scones (with clotted cream), (cheese)cake, pies (yuzu meringue or chocolate), and cookies.
They are also wonderful for a Christmas breakfast: on French toast, pancakes, and yogurt.
After Christmas dinner, they make desserts extra festive and flavourful: on pavlova, mousse, bavarois, trifle, or ice cream.
The curd is more tart and refreshing and works beautifully as a filling, while the candied peel is sweeter and more aromatic and shines as a topping.
Riekie’s tip for this Christmas: make a yuzu croquembouche. Fill profiteroles with yuzu curd (and optionally a little cream), dip them in chocolate, and finish with candied yuzu peel. Stack the profiteroles into a festive tower, and you’re guaranteed to impress this Christmas!
Want an extra Japanese touch? Add yuzu curd and/or candied yuzu to your mochi dishes!
