Use as you would lemon curd. It is also delicious layered on top of some cream filled meringues. This recipe for instant pot blood orange curd includes both egg yolks and whole eggs. I am obsessed with curd. The colour of the oranges blood oranges are known for having a distinctive red hue but sometimes they will just be very dark orange.
This recipe only uses egg yolks but leftover whites freeze well for use at a future date. This curd can range anywhere from the colour of orange rind to a peach colour depending on how much red is in the oranges. I hate the name. For best results use fresh eggs and sharp oranges. Blood orange curd is a sweet citrusy jar of heaven perfect for topping on toast or scones swirling in ice cream or adding to your favorite cupcakes and doughnuts.
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Oranges with a darker colour on the outside most often are darker on the inside as well. Whisk gently until lightly frothy then freeze in a small freezer bag for up to 3 months marked with the date and the number of whites. Oranges with a darker colour on the outside most often are darker on the inside as well. If you are loving this curd recipe you need to try my recipes for lemon curd and pomegranate curd both are made with the sous vide cooking method. This recipe only uses egg yolks but leftover whites freeze well for use at a future date.
Whisk gently until lightly frothy then freeze in a small freezer bag for up to 3 months marked with the date and the number of whites. It is a delicious filling for layer cakes as a filling in butterfly cakes spread on scones to top pavlova or simply spread on toast for a luxurious start to the day. Use as you would lemon curd.
