Name: Blood-Orange Curd recipe
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

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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

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.

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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