Description
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.
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 (Optional)
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 2 hrs 20 mins
Servings: 4