Blood Orange Curd
 
Cook time
Total time
 
Ingredients
  • Juice from 3 blood oranges
  • zest from 2 blood oranges
  • Juice and zest of 1/2 lemon
  • 1/2 cup sugar
  • 2 eggs
  • 4 yolks (beat all eggs together)
  • 7 tbsp butter, cold and cut in cubes
Instructions
  1. In a pan set over medium heat, pour in the juices, zests, sugar and beaten eggs. Whisk all ingredients together until blended thoroughly.
  2. Cook and constantly stir with a wooden spoon. Scrape down the sides frequently. The mixture should begin to coat the back of the spoon. Cook for about 8 to 10 minutes or until a candy thermometer reads 175 F. Cook and stir an additional 2 minutes, then add in the cubed butter.
  3. Blend until the butter is melted and the mixture is smooth. If you wish, strain through a sieve to remove any small bits of egg white that may have formed.
  4. Pour into jars and refrigerate. Use within 2 weeks.
Notes
Adapted from Stevie Parle, The Telegraph
Recipe by Just a Smidgen at https://justasmidgen.com/2013/03/29/dutch-babies/