Vanilla Bean Orange Curd, fresh squeezed orange juice made into a rich and smooth spread with hints of vanilla.
It’s MARCH, finally! Spring is literally right around the corner and it just can’t come fast enough!
We have had a few warm/hot days here lately in Florida but just knowing that it is spring and no more bundling up is a huge relief! Although, summer can just stay away for all I’m concerned. I am NOT looking to sweating my bum off either.
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Vanilla Bean Orange Curd, fresh squeezed orange juice made into a rich and smooth spread with hints of vanilla.
It’s MARCH, finally! Spring is literally right around the corner and it just can’t come fast enough!
We have had a few warm/hot days here lately in Florida but just knowing that it is spring and no more bundling up is a huge relief! Although, summer can just stay away for all I’m concerned. I am NOT looking to sweating my bum off either.
As you should know by now, if you have followed me for a while, every month there is a new series! This month’s series is spring desserts, woot! I’m starting it off for this simple yet decadent, rich and flavorful vanilla bean orange curd! Oranges are in season and they are picked with bright citrusy flavor.
This curd is perfect for baking, spreading, slathering, filling or just eating with a spoon! The vanilla bean gives just a nice subtle touch to take it over the top. I love vanilla and use it a lot in my sweet recipes. I almost always use vanilla bean paste. It packs a lot more flavor and the little speckles of vanilla look so lovely and burst in your mouth.
I’m going to be using this vanilla bean orange curd in many recipes to come, so check back often. 😉
Recipe was adapted from Lemon Tree Dwelling.
Vanilla Bean Orange Curd
Vanilla Bean Orange Curd
Ingredients
- 1 Cup orange juice fresh squeezed (about 2 oranges)
- 2 Oranges zested
- 1 1/2 Cup granulated sugar
- 6 egg yolks beaten
- 1 stick butter unsalted
- 1/2 tsp vanilla bean paste or extract
- 1/8 tsp salt
Instructions
- Zest the oranges and then juice them. Place 1 Cup of the juice plus the zest into a medium sized sauce pot.
- Add the remaining ingredients except for the vanilla bean paste and whisk to combine. Place temperature on medium heat and let come to a slow boil. Whisking constantly.
- Continue to boil gently for 3-4 minutes, stirring constantly.
- Take off the heat and add in the vanilla. Let cool and use immediately or store in an air tight container in the fridge. Enjoy!
Yumm! Aren’t those vanilla specks just so pretty?? I love the vibrancy of this curd and brightness the orange brings! It is sweet yet slightly tangy and just pure deliciousness!
Don’t let those egg yolks go to waste! Remember to come back soon to see what I did with them!!
Don’t forget to stop by Parrish’s blog for her Easter Egg Bark!
If you liked this recipe, please check out these others by clicking on the images:
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Dana DeVolk
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Adelina Priddis says
Fantastic! I made a lemon curd last spring that was just divine. I can’t wait to give this a try. Thanks for always sharing with us on Weekend Bites, I’m featuring you at today’s party