Orange and vanilla curd

[Makes 500ml]

120g butter
150g castor sugar
Juice and zest of 2 large oranges
3 egg yolks, beaten
½ tsp vanilla bean paste or the seeds removed from 1 vanilla pod

1 Place the butter, castor sugar, orange juice and zest into a medium-sized pot and warm over a very low heat.
2 Stir until the butter melts and the sugar dissolves. Remove from heat.
3 Take a tablespoon of the butter mixture and whisk through the beaten egg yolks, then pour the beaten egg mixture into the pot and whisk both mixtures together.
4 Return to heat for 15 minutes and stir constantly as the curd cooks and thickens. Stir through the vanilla to infuse. To serve, spread on scones with softly whipped cream.