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.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 3large eggs
- 3egg yolks
- ⅓cup white sugar
- 1tablespoon white sugar
- ¼cup fresh blood orange juice
- 2tablespoons finely grated blood orange zest
- 1tablespoon coconut juice
- 1stick unsalted butter, softened and cubed
- 1teaspoon vanilla extract
- 1drop red food coloring, or as desired
Instructions
Step 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.Step 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.Step 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.