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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 constantly
over 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.

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