Two favourite breakfast treats are croissants and a citrus curd. I usually make lemon curd, but with the abundance of blood oranges in Sydney in August, it was a no brainer to turn the juice of the blood oranges into curd!
When I have the time, I love making croissants. It’s a labour of love but the results are so worth it! The recipe for these home-made croissants is from a previous post “Croissants and Danish Pastries”
So here is the recipe for the curd. Whether you make your own croissants or buy them, serving them with lashings of blood orange curd is delish!
Blood Orange Curd
125ml blood orange juice, strained
155g caster sugar
100g butter, chopped
4 free-range egg yolks, lightly whisked
Place the orange juice, sugar, butter and egg yolks in a heavy-based saucepan over a low heat. Cook, stirring constantly with a wooden spoon, for 10-15 minutes or until the mixture thickens and coats the back of the spoon.
Pour curd into sterilised jars and seal. Set aside to cool. The curd can be stored in the fridge for up to 1 month. I discovered recently that curd freezes well. Put the curd into ziplock bags and freeze. The mixture stays semi-liquid and can be used when it come back to room temperature.