Blood-Orange Curd recipe

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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

Nutrition Info

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
servingSize: -
sodium: 65.6 mg
sugar: 20.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 cup

Recipe Note

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.

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