Blood-Orange Curd Tasty Recipes

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Blood-Orange Curd

"Blood oranges offer citrus lovers another option for baking and eating. The magenta flesh is much sweeter than a navel orange and makes for a gorgeous presentation in desserts and drinks."

Ingredients :

• 3 large eggs
• 3 egg yolks
• 1/3 cup white sugar
• 1 tablespoon white sugar
• 1/4 cup fresh blood orange juice
• 2 tablespoons finely grated blood orange zest
• 1 tablespoon coconut juice
• 1 stick unsalted butter, softened and cubed
• 1 teaspoon vanilla extract
• 1 drop red food coloring, or as desired (optional)

Instructions :

Prep : 10M	Cook : 4M	Ready in : 2H20M

• Whisk eggs, egg yolks, and 1/3 cup plus 1 tablespoon sugar together in a large metal mixing bowl. Whisk in blood orange juice, blood orange zest, and coconut juice.
• Bring a pot of water to a simmer. Place the metal mixing bowl with the curd on top of the simmering water. Cook, stirring constantly with a whisk, until curd begins to thicken, 6 to 10 minutes. Remove from heat. Whisk in butter until melted and well combined. Add vanilla extract and stir thoroughly. Add food coloring and stir to combine.
• Pour curd through a fine mesh sieve into individual ramekins or a single small bowl. Cover with plastic wrap and chill in the refrigerator at least 2 hours before serving.

Notes :

• I normally use coconut juice from concentrate because it has a richer flavor.

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