BLOOD-ORANGE CURD

Blood-Orange Curd image

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.

Provided by Sandra Garth

Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes

Time 2h20m

Yield 4

Number Of Ingredients 10

Ingredients

3 large eggs
3 egg yolks
⅓ cup white sugar
1 tablespoon white sugar
¼ 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:

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.

Nutrition Facts : Calories 385.6 calories, Carbohydrate 23 g, Cholesterol 354.1 mg, Fat 30.1 g, Fiber 0.5 g, Protein 7.1 g, SaturatedFat 16.9 g, Sodium 65.6 mg, Sugar 20.3 g