With this luscious Blood Orange Curd, I am celebrating the season of gorgeous blood oranges!
Indeed, we’re currently not eating desserts. Don’t get twisted by this Lavender Cake and this Rose Raspberry Layer Cake. They happened a long time ago. As I said, we are not eating sweets these days. Period.
Well, just for the record, we buy some ice cream every weekend. I don’t count bought sweets. If I did that, that would be too much to count. And we’ve cut down on ice cream too. Instead of 3 large containers we are buying only two now.
There’s a reason for doing that. Andrey has (finally!) given up smoking. We had been trying to do that for at least 5 years, and this year he was strong enough (sure with my valuable support) to make this step. It’s been only 2 months, but I think we are doing well (Andrey is still grumpy and irritated time by time).
But as you may know, people trying to give up smoking, often discover another side of this process. They become
hungry gluttonous. Besides feeling hungry, he is having some issues with his back so he is not working out to burn the excessive calories for the time being.
That’s why I’ve promised to have a timeout after those two cakes.
As a result, I made this scrumptious Blood Orange Curd. See the connection? Not really? Strange!
It’s simple. First of all, it’s the blood orange season which I couldn’t miss! Secondly, Andrey doesn’t like curd so it’s not an issue at all. Is that clear now?
This Blood Orange Curd isn’t that tart as lemon one, but it’s very luscious and scrumptious, with some lovely acid notes.
You should try it. Period.
In a meanwhile, I’ve got some other ideas, and I may make another 1-2 kinds of curd soon.
Luscious and sweet Blood Orange Curd.
- 1 cup freshly squeezed blood orange juice, with pulp
- juice of 1 large lemon
- 5 egg yolks
- 125 gr. butter
- 2/3 cup sugar
- In a medium, heavy bottomed saucepan, melt the butter over medium heat. Add the juice, sugar, and yolks.
- Cook at medium heat, stirring frequently with a whisk, until thickened, for about 10-15 minutes.
- Cool and then keep refrigerated.