Thursday, January 28, 2010

Moro Blood Orange Curd

This is very tart, which is what I was aiming for. If you prefer something less assertive, omit the grated zest and cut back on the lemon juice.

You Will Need:

1 cup vanilla sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1 cup blood orange juice
2 tablespoons grated zest of orange
1 tablespoon lemon juice
2 tablespoons butter
3 egg yolks

In a small, heavy saucepan heat the sugar, cornstarch, salt, juice, zest, butter, and lemon juice over medium heat. Bring to a boil, whisking constantly.Remove from heat. Beat eggs slightly, then in a small stream, add slowly to custard mixture, beating constantly, Return to heat and cook about 1 minute longer until it thickens. Remove from heat, strain through a sieve (there will be small bits of egg no matter how carefully you add it) and cool. Cover with a piece of waxed paper and poke a few holes in it. Chill. Transfer to a jar. Use within a week.

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