Blood Orange Curd
 
Makes approximately 2½ cups
Ingredients
  • 4 large eggs
  • 4 egg yolks
  • 1 cup granulated sugar
  • 2 tablespoons blood orange zest
  • 1 cup fresh blood orange juice
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter, cubed
Instructions
  1. Place a fine-mesh sieve over a medium bowl; set aside. In a separate medium bowl, whisk together eggs and egg yolks until well combined; set aside.
  2. In a medium saucepan, whisk together sugar, blood orange zest and juice, and salt. Cook over medium-low heat until sugar is dissolved and mixture begins to steam. (Do not boil.) Pour sugar mixture into egg mixture in a slow, steady stream, whisking constantly. Return mixture to saucepan. Cook, stirring slowly and constantly in a figure eight motion with a silicone spatula, until curd is thickened and can coat the back of a spoon and an instant-read thermometer registers 175° to 180°, 10 to 12 minutes.
  3. Press curd through prepared sieve into bowl, discarding solids. Stir in butter, 1 to 2 cubes at a time, letting each cube melt before adding the next. Cover with a piece of plastic wrap, pressing wrap directly onto surface of curd to prevent a skin from forming. Refrigerate until well chilled and set, at least 2 hours.
Recipe by Victoria at https://victoriamag.com/gingerbread-almond-scones/