• 2 medium navel oranges
  • 1 tsp orange extract
  • 1½ cups sugar
  • 6 egg yolks, beaten
  • 110g unsalted butter
  • ⅛ tsp salt


  1. Zest oranges, then cut them in half and squeeze to juice them.
  2. Combine orange zest and juice (about ½ cup) in a medium saucepan.
  3. Add remaining ingredients and heat over medium heat, stirring constantly. After about 5 minutes the mixture should start to boil gently. Continue boiling, stirring constantly 3-4 minutes more.
  4. Remove from heat strain and cool to room temperature before using.
  5. Store in an airtight container in the refrigerator.