Blood Orange Curd
Prep time
Cook time
Total time
A delicious dessert spread to enjoy with your toast, pancakes, crêpes or pancakes!
Author: Marilena Leavitt
Recipe type: Dessert Spread
Serves: 1 cup
Ingredients
- 1 TBSP. finely grated orange zest (use unwaxed oranges if possible)
- 1 cup freshly squeezed blood orange juice
- 2 large eggs, (as fresh as possible)
- 2 egg yolks
- ¾ cup sugar
- 6 TBSP. (3oz) unsalted butter, cold, cut into small cubes
Instructions
- Simmer the orange juice in a small saucepan until it is reduced to ½ cup (this will intensify the flavor). Remove from the heat, stir in the orange zest and set aside to cool slightly.
- In the bottom pot of a double boiler, put about an inch of water over medium-low heat and bring to a simmer.
- In the top pot--and off the heat--whisk together the eggs, the egg yolks, and the sugar until the mixture is smooth. Then whisk in the reduced orange juice with the zest. Now place the top pot with the mixture over the bottom pot with the simmering water. The top should fit snugly and should not touch the water. Whisking constantly, cook the egg and orange mixture until the curd has thickened and it has reached a temperature of about 174°F. The curd should have the consistency of mayonnaise. This step will take about 12 minutes, although it might take longer depending on the size of the pot and the intensity of the heat.
- Remove the bowl from heat and stir in the butter, a few cubes at a time, until it is melted (the butter will stop the cooking and will make the curd smooth and velvety).
- If you prefer to leave the orange zest out of the final product, you can strain the orange curd through a fine sieve into a jar for storage. Chill the curd for at least 2 hours before using.
Notes
If, for some reason, your curd is still kind of runny after 12 minutes, you can help it thicken faster by mixing in ¼ tsp. cornstarch diluted in one tsp. of orange juice.
The curd can be made up to 3 days in advance and it can be stored in the freezer for up to two months. Let it thaw overnight in the refrigerator before using it.
Some ideas for use:
• Serve with scones, crêpes, pancakes and waffles
• Spread over toasted bread
• Stir into a bowl with yogurt
• Use as a cake filling for a yellow cake
• Layer it in a trifle
The curd can be made up to 3 days in advance and it can be stored in the freezer for up to two months. Let it thaw overnight in the refrigerator before using it.
Some ideas for use:
• Serve with scones, crêpes, pancakes and waffles
• Spread over toasted bread
• Stir into a bowl with yogurt
• Use as a cake filling for a yellow cake
• Layer it in a trifle
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/chocolate-and-blood-orange-curd-tarts/