Blood oranges offer citrus lovers another option for baking and eating. The magenta flesh is much sweeter than a navel orange and makes for a gorgeous presentation in desserts and drinks.


Recipe Summary

10 mins
10 mins
2 hrs
2 hrs 20 mins
1 cup


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Whisk eggs, egg yolks, and 1/3 cup plus 1 tablespoon sugar together in a large metal mixing bowl. Whisk in blood orange juice, blood orange zest, and coconut juice.

  • Bring a pot of water to a simmer. Place the metal mixing bowl with the curd on top of the simmering water. Cook, stirring constantly with a whisk, until curd begins to thicken, 6 to 10 minutes. Remove from heat. Whisk in butter until melted and well combined. Add vanilla extract and stir thoroughly. Add food coloring and stir to combine.

  • Pour curd through a fine mesh sieve into individual ramekins or a single small bowl. Cover with plastic wrap and chill in the refrigerator at least 2 hours before serving.

Cook's Note:

I normally use coconut juice from concentrate because it has a richer flavor.

Nutrition Facts

386 calories; protein 7.1g 14% DV; carbohydrates 23g 7% DV; fat 30.1g 46% DV; cholesterol 354.1mg 118% DV; sodium 65.6mg 3% DV. Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I would actually rate this 3.5 stars. It is thick and creamy like a mousse. I like the orange flavor, but I feel like it's missing something that can take it to 5 stars. I recently made Chef John's lemon poisset, which is very similar to this, and I like the lemon better because of the tanginess. Read More