The world of CURD! I made my first curd, a lemon curd for this lavender ice cream recipe, and since then I’ve been curious about all kinds of variations. This Blood Orange curd is especially lovely because it captures the delicate raspberry-orange flavor of the fruit so well. Put it on anything and everything! Maybe try it on a gorgeous blood orange pavlova!
Be sure to strain the curd before storing. It make seem extraneous, but it is important to form the very smooth texture of the curd– anytime you are dealing with cooking eggs in this way, there are going to be little bits that need to be strained out.
Blood Orange Curd Recipe
Blood Orange Curd
Servings: 6 Servings
Ingredients
- 1/2 cup blood orange juice
- 1 tsp blood orange zest from about 2-3 blood oranges-- the rind is quite thin.
- 3 egg yolks
- 1/3 cup sugar
- 2 tbsp lemon juice
- 1/8 tsp salt
- 4 tbsp butter divided into tbsps
Instructions
- Over medium heat, bring the blood orange juice to a simmer in a small saucepan. Simmer until the juice is reduced by half, about 15 minutes. (Reducing the juice will intensify its flavor.) Allow to cool to room temperature.
- In a heatproof bowl, beat the zest, yolks, and sugar with a fork until slightly lighter in color. Add the reduced blood orange juice, lemon juice and salt and stir to combine.
- Bring 1 inch of water to a simmer in a saucepan over medium heat. Fit the heatproof bowl with the egg mixture into the saucepan, being sure the bowl doesn’t touch the water directly (this will form a double boiler.)
- Cook the egg mixture over the simmering water, stirring nearly constantly, until it has thickened, about 10–20 minutes. (The temperature of the mixture should read about 170F when it is finished, and a spoon dragged through should leave a trail.)
- Stir in the butter 1 tbsp at a time, melting each completely before adding more. Remove the curd from the heat and strain through a fine-mesh sieve (working through with a spoon) into a storage jar.
Tell me what you think in the comments below!
