Blood Orange Curd
 
 
Bright, zesty blood orange curd is a perfect spread for scones or crumpets, or as a filling for cupcakes or doughnuts.
Category: Dessert, Sauce
Yield: 1.5 cups
Ingredients
  • ½ cup blood orange juice
  • 1 Tbsp blood orange zest
  • ½ cup granulated sugar
  • 2 whole eggs
  • 2 egg yolks
  • 1 stick (1/2 cup) unsalted butter, sliced into 8 pieces
Instructions
  1. Combine juice, zest, sugar, eggs, and egg yolks in a medium bowl and whisk to combine. Set bowl over a saucepan of simmering water. Add butter and cook, whisking constantly, until thickened. The biggest potential for disaster here is in allowing the eggs to overcook - if you have a thermometer, cook until heated to about 160 F. If you don't, that's okay - just cook for about five minutes. The curd should feel very hot to the touch.
  2. Remove from the heat and strain through a mesh sieve to remove any bits of cooked egg. Cover surface of curd with a piece of plastic wrap (this prevents a skin from forming on the top) and allow to cool to room temperature. The curd will thicken slightly as it cools. Serve immediately or refrigerate for up to a week.
Recipe by Baked In at https://www.baked-in.com/2012/02/19/blood-orange-curd/