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
• 0.3333333333333333 cup white sugar
• 1 tablespoon white sugar
• 0.25 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

Steps

1. 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.
2. 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.
3. 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.