Blood orange curd
Discover a burst of citrusy delight with our Blood Orange Curd recipe! This tangy-sweet spread features fresh orange zest, juice, butter, sugar, and egg yolks, creating a creamy and vibrant curd perfect for desserts, pastries, or breakfast treats. Easy to make and irresistibly delicious!
- 10 Mar 2025
- Cook time 15 min
- Prep time 10 min
- 4 Servings
- 5 Ingredients
Blood orange curd is a vibrant, tangy, and sweet spread that's perfect for adding a burst of citrus flavor to your desserts or breakfast treats. This curd is made with fresh blood oranges, providing a unique twist on the classic lemon curd. Whether you spread it on toast, fill your favorite pastries, or use it as a topping for yogurt, blood orange curd is sure to delight your taste buds.
Ingredients:
Instructions:
- Zest the blood oranges until you have 2 tablespoons of zest.
- Juice the blood oranges until you have 1/2 cup of juice.
- Separate the egg yolks from the whites and set the yolks aside.
- In a medium-sized, heatproof bowl, add the blood orange zest, juice, sugar, and butter cubes.
- Place the bowl over a saucepan of gently simmering water to create a double boiler. Ensure the bowl does not touch the water.
- Stir the mixture occasionally until the butter is fully melted and the mixture is combined.
4. Add Egg Yolks:
- In a separate small bowl, lightly whisk the egg yolks.
- Gradually whisk a small amount of the warm orange mixture into the yolks to temper them (this prevents the yolks from scrambling).
- Slowly pour the tempered yolks back into the bowl with the orange mixture, whisking continuously.
- Continue to cook the mixture over simmering water, stirring constantly, until it thickens. This should take about 10-15 minutes. The curd is ready when it coats the back of a spoon and can hold a line drawn through it.
6. Strain the Curd:
- Once thickened, remove the curd from the heat.
- Pour the mixture through a fine-mesh sieve into a clean bowl to remove any zest or bits of cooked egg yolk, ensuring a smooth curd.
- Allow the curd to cool to room temperature.
- Transfer the cooled curd into a clean, airtight container.
- Store in the refrigerator for up to 1 week.
Tips:
- Make sure to use fresh blood oranges for the best flavor and color.
- When zesting the oranges, avoid the white pith, which can be bitter.
- Constantly stir the curd while cooking to prevent it from curdling.
- Strain the curd through a fine sieve after cooking to achieve a smooth texture.
- Store the curd in an airtight container in the refrigerator for up to two weeks.
Blood orange curd is a delightful and versatile addition to your culinary repertoire. Its bright color and bold flavor can enhance a variety of dishes, from simple breakfasts to elaborate desserts. With these tips and the right ingredients, you'll be able to create a batch of delicious blood orange curd that everyone will love.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 420kcal | 21% |
| Protein | |
| Protein 3.22g | 2% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 0.09g | 0% |
| Sugar 40g | 40% |
| Fat | |
| Fat 27g | 33% |
| Saturated 14g | 47% |
| Cholesterol 250mg | - |
| Vitamins | |
| Vitamin A 270ug | 30% |
| Choline 150mg | 27% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 0.01mg | 0% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.33ug | 14% |
| Vitamin C 9mg | 10% |
| Vitamin E 1.02mg | 7% |
| Vitamin K 2.04ug | 2% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.03mg | 3% |
| Iron, Fe 0.52mg | 5% |
| Magnesium, Mg 4.28mg | 1% |
| Phosphorus, P 80mg | 6% |
| Potassium, K 80mg | 2% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 11mg | 1% |
| Zinc, Zn 0.42mg | 4% |
| Water | |
| Water 40g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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