Oranges With Lemon Curd And Broken Biscotti

Directions

1. To make lemon curd: In top of a double boiler, whisk sugar and egg yolks till sugar has dissolved and mix is pale yellow. Then whisk in lemon juice and zest. Set bowl over simmering water and whisk constantly till mix reaches 145 degrees; it will visibly thicken, but do not let it get too warm or possibly the Large eggs will curdle. Remove bowl from heat and add in butter a little at a time, whisking till each addition is incorporated and curd becomes thick. Transfer to a bowl, cold, then chill till well-chilled.
2. To assemble: In each of four (10-oz) ramekins, put 1/3 c. crumbled biscotti. Toss orange segments with orange juice and divide among ramekins. Put a dollop of lemon curd on top of oranges and sprinkle each ramekin with 1 tsp. sugar. Just before serving, use a small blowtorch to caramelize top of each portion. Cold briefly to solidify sugar top, then serve.