Blood Orange Curd
Use up that citrus crop with this easy Blood Orange Curd with Cardamom. Perfect when drizzled on toast, scones, pancakes, cookies and even cake.
Servings 6 servings
Calories 270kcal
Ingredients
- 4 egg yolks
- 4 blood oranges juice and grated zest
- 6 tablespoon unsalted butter
- ½ cup sugar
- ½ teaspoon ground cardamom
Instructions
- In a small saucepan whisk egg yolks, sugar, cardamom, blood orange juice and zest until well combined.
- Continue whisking with the saucepan set over medium heat. Cook until mixture thickens and can coat the back of a spoon, about 5-10 minutes.
- Remove from heat and add butter one tablespoon at a time. Stir until each tablespoon has melted and combined thoroughly before dropping in the next tablespoon.
- Transfer mixture into a bowl and cover surface with a sheet of parchment paper to prevent skin from forming over the top. Refrigerate until firm, at least 2 hours.
Notes
Serving Suggestions: This blood orange curd is pictured as a topping to my White Rose Cake.
Cooking Tips: As the eggs are cooked at low temperature, use pasteurized eggs to remove risk of salmonella poisoning.
Cooking Tips: As the eggs are cooked at low temperature, use pasteurized eggs to remove risk of salmonella poisoning.
Nutrition
Serving: 1g | Calories: 270kcal | Carbohydrates: 34g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Cholesterol: 153mg | Sodium: 32mg | Fiber: 2g | Sugar: 29g
