And it's quite good. i was going to use Nigella Lawson's recipe, and then Irealized that my scales were broken, so i just eyeballed and cooked.
I was wondering if, say, strawberry or cranberry curd would follow the same basic principle? And does the same formula work with non-fruit ingredients? Would I get a chocolate custard if I replaced juice with cream and chocolate?
I'm a custard/curd ignoramous, and the process was so easy it fascinated me. Please help.