- 3 large eggs
- 3 egg yolks
- 1/3 cup white sugar
- 1 tablespoon white sugar
- 1/4 cup fresh blood orange juice
- 2 tablespoons finely grated blood orange zest
- 1 tablespoon coconut juice
- 1 stick unsalted butter, softened and cubed
- 1 teaspoon vanilla extract
- 1 drop red food coloring, or as desired (optional)
- Whisk eggs, egg yolks, and 1/3 cup plus 1 tablespoon sugar together in a large metal mixing bowl. Whisk in blood orange juice, blood orange zest, and coconut juice.
- Bring a pot of water to a simmer. Place the metal mixing bowl with the curd on top of the simmering water. Cook, stirring constantly with a whisk, until curd begins to thicken, 6 to 10 minutes. Remove from heat. Whisk in butter until melted and well combined. Add vanilla extract and stir thoroughly. Add food coloring and stir to combine.
- Pour curd through a fine mesh sieve into individual ramekins or a single small bowl. Cover with plastic wrap and chill in the refrigerator at least 2 hours before serving.
07/17/2019
recipepes.com
blood-orange curd, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
