Blood orange curd. This curd is so delicious! It’s all dairy-free, and blood oranges give the curd a beautiful tint—far more fun than lemon curd! I used the flaky tart recipe by Mark Bittman and used vegan unsalted butter.
The curd starts out with a liquid texture, and as it sits and chills, it transforms to a thick, spreadable cream. Like magic. You could use this curd in tarts, on pancakes or toast—or, really, on a spoon straight out of the jar. The cooking tools you will need are a saucepan, whisk, spatula, mixing bowl and container for your curd. If you like blood oranges, check out my Vanilla bean ice cream with cones dipped in blood orange icing!
The perfect dessert in winter when blood oranges are plentiful!
5 Hours 30 Minutes
10 Minutes
5 Hours 40 Minutes
Step 1
Mix the coconut cream and zest and add to a small saucepan. Add juice and maple syrup, and stir to mix.
Step 2
Heat on medium/low until bubbles appear. Mix and lower heat to low. Add starch and continue stirring until mixture starts to thicken and become jello-like (starch works best minimally heated, so you want to add it late in the process). '
Step 3
Remove from heat and stir. Let sit for 15 minutes to cool. Add to a small container that just fits the curd, so that the lid is tight to the curd. Alternatively, place a piece of plastic wrap touching the top of the curd, press down and close the lid of your container. Allow to chill and set for 6 hrs or overnight.
Leave a Comment