!!! My website has
moved: please update your bookmarks to debunix.net !!!
Blood Orange Curd
I love the delicate raspberry like flavor of the best blood
oranges. But when I looked for recipes for blood orange curd,
most seem to have too much butter for such a delicately flavored
juice. It's not as strong and clear a flavor as lemon, which can
cut through a lot of butter richness. So I came up with this,
which I like straight, without bothering about a crust.
1/3 C cornstarch
1/2-3/4 C sugar
2 C blood orange juice, strained
3 egg yolks
3 T butter
3 drops lemon oil
3 drops orange oil
Whisk the cornstarch and sugar together until
lump-free. Stir into the juice until smooth. Stirring
low heat, bring
to boil and remove from heat.
Add a small amount of the hot mixture to the egg yolks, stirring while
you pour the hot liquid into the yolks. Add a little more, until
you've more than doubled the volume of the eggs yolks alone.
Stir the warm yolk mixture back into the hot juice, and stir over low
heat until thick and translucent. Remove from heat and stir in
butter and citrus oils. Pour into prepared tart shell or
individual serving dishes, chill, and serve.
to Recipe Index
to Diane's Food Page
Return to Diane's Home Page