Blood Orange Curd Recipes

BLOOD-ORANGE CURD

Steps:

• 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.

BLOOD ORANGE CURD

Steps:

• Rub together the grated zest of 1/2 orange and 1/4 cup sugar with your fingertips; set aside.
• Bring 1 3/4 cups blood orange juice and 1/4 cup lemon juice to a boil in a saucepan. In a large bowl, whisk 3/4 cup sugar, 2 tablespoons plus 2 teaspoons cornstarch and a pinch of salt; whisk in 6 egg yolks and the zest mixture. Slowly whisk in the hot juice, then return to the pan. Cook over medium heat, whisking, until thick, 5 to 7 minutes. Remove from the heat; gradually whisk in 6 tablespoons cut-up butter.
• Strain the curd through a fine-mesh sieve and tint with red food coloring. Before using, chill until set, at least 4 hours.

BLOOD ORANGE CURD

Steps:

• Zest 2 blood oranges and set aside. Juice enough blood oranges to make 3/4 cup juice after straining out pulp and seeds.
• Whisk blood orange juice, sugar, eggs, and salt together in a medium-sized pot. Warm slowly over low heat. Add butter and reserved zest. Cook, stirring constantly, until curd has thickened, 15 to 20 minutes.
• Pour curd into a bowl and cool on the counter for 15 minutes. Place a sheet of plastic wrap directly on top of curd and refrigerate until ready to use.

BLOOD-ORANGE CURD

Steps:

• Bring a pot of water to a simmer. In a large stainless-steel mixing bowl, whisk together eggs, yolks and sugar. Whisk in orange and lemon juice and orange zest. Place bowl over simmering water, and cook curd, stirring, until it has the consistency of homemade mayonnaise. Remove from heat.
• Whisk in butter. Strain curd through a fine mesh sieve. Chill at least 2 hours before using. Curd can be made up to 3 days in advance.