Blood Orange Curd

Description

Yield
Servings
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

1⁄2 c
blood orange juice
1⁄4 c
lemon juice
1⁄4 c
water
1⁄2 c
sugar
8 U
egg yolks
1 1⁄8 c
butter cubed

Directions

Place juices, water, and sugar in a steam kettle. Bring to boiling, making sure sugar is fully dissolved. Temper in yolks. Continue cooking, whisking continuously until mixture thickens and reaches nappe (180°F). Place in mixer and cool slightly. Start incorporating the butter. Pour in molds or tart shells while still warm.

Chef's Note Blood Orange Curd also can be used as a sauce or topping.