I think this might be the last in the food series for a bit, I gotta spare you folks this eh?
So what made me go for the three citrus curd? Well for one am trying a different recipe every week and two descriptions from the accompanying article by Melissa Clark to the recipe just seduced me (excerpt below).
FOR cooks of a lemon-loving persuasion, a puckery citrus curd is the culinary analogue of a chocolate fanatic's fudgy ganache. A cousin of lemon custard but without the milk or cream, lemon curd is a go-to topping, filling, sauce and eat-off-the-spoon treat. It's a mainstay of the pastry cook's repertory, yet subject to countless variations.
It was a classic eureka moment. The lime and blood orange atoned for each other's sins, and the lemon rounded out the rough edges and brought everything together. It was deeply tart but not enough to make one squint, fresh and buoyant on the palate, and just sweet enough. To my mind, my three-citrus curd tasted better than any of those flavors alone, and it also came out an appealing salmon color.
Taken from the New York Times dining section article here.
Modifications if any were few. This turned out amazingly well and as per *A* was better than any of the homemade ice creams from last year. If you try this, keep stirring that is the key as is low heat. At one point curds did start to form and I had to pull th pan off the heat and stir vigorously. There was absolutelyno way to tell this was mostly eggs the tanginess/tart flavors from the citrus seemed just right and it was not too sweet. Blissful was the term that came to mind as I had this last night. If you want it to be less thick use less heat. This serves as a great sauce on icecreams, pies(?), cheesecake(?) or even on a bowl of fruit. I also managed to get the color just right.
2 blood oranges
3 egg yolks
2 whole eggs
1/2 cup sugar (added a bit more here)
Pinch of salt
4 tablespoons butter, at room temperature, cut into cubes.
1. Grate zest from one orange, the lemon and the lime. Set aside. Squeeze juice from all citrus into a sieve set over a bowl. Press on solids to extract all juice.
2. In a bowl, whisk together the yolks and whole eggs with sugar and salt. Whisk in strained juice.
3. Transfer mixture to a heavy saucepan and set over very low heat. Add butter. Using a wooden spoon, stir curd constantly, making sure to reach edges around side of pan. Cook, stirring constantly, until mixture has thickened enough to mound when dropped from spoon, 10 to 15 minutes. If mixture starts to curdle, immediately take pot off heat and stir vigorously. If mixture does not thicken, raise heat very slightly and stir vigilantly.
4. Strain curd through a fine sieve into a bowl. (I did not sieve this and it turned out just ok). Stir in zest. Cover top of curd directly with plastic wrap so a skin will not form. Chill until quite cold and thick, at least 4 hours.