Vanilla Bean Orange Curd
This velvety smooth Vanilla Bean Orange Curd is extremely versatile. Spread it on toast, layer it between cookies, or spoon it over your morning yogurt or oatmeal.
The past 7 weeks have been spent babysitting the pup while he recovers from TPLO surgery. That means lots of attention, cuddles, loss of patience, and a bored pitbull. The road to recovery hasn’t been easy for either of us, but the dude is slowly beginning to return to normal.
In order to get any work done, I’ve been forced to barricade him in the kitchen with me, which inevitably means he wants whatever it is I’m making. In this case, Vanilla Bean Orange Curd wouldn’t cut it.
That’s where Milo’s Kitchen comes in. While I’m whisking a pot of hot curd, Sully is under the kitchen table chowing down on his meaty treats. I have only one rule when it comes to buying treats for my very spoiled pup: they MUST be made in the USA. It’s one rule I refuse to break.
Since Milo’s Kitchen home-style dog treats are made with 100% real chicken, beef, or duck as the #1 ingredient and free of artificial flavors or colors, I feel like a good dog mama. Sully loves each and every variety of Milo’s Kitchen dog treats, but his favorite is definitely the Milo’s Kitchen® Beef Sausage Slices. He’ll sit, lay, roll over; anything to get me to fork over a few treats.
There is absolutely nothing wrong with a jar of Vanilla Bean Orange Curd. Sure, you could buy a jar of store-bought curd. That would most certainly be the easiest method, but I’m willing to bet that it won’t be near as delicious as the jar of curd you’re rewarded with at the end of this very easy recipe.
I adore lemon curd. It’s always the thing I look forward to the most when I visit my local teahouse on special occasions. The sweet, tart, tangy spread is irresistible, and I can’t help but spread it on thick.
In an effort to change things up and use the remaining few oranges in the fruit drawer, this seasonal variation was born. Since I’m not good at leaving well enough alone, I plucked one of the few sacred vanilla beans from the jar that’s stored in my baking cabinet and removed its sweet inner paste. The vanilla bean adds a lovely creaminess to the curd, and I can’t help but get excited when I see the sweet flecks of vanilla bean. It really makes for a beautiful jar of curd.
Vanilla beans are a bit of a splurge, so I tend to use them sparingly, but they definitely make your jar of curd that much more special. While you’re treating yourself to a vanilla bean, treat the pup in your life to a 100% made in the USA Milo’s Kitchen dog treat.
Vanilla Bean Orange Curd
- 1/2 cup fresh orange juice
- 2 teaspoons finely grated fresh orange zest
- 1/2 cup sugar
- 3 large eggs
- 3/4 stick (6 tablespoons) unsalted butter, cut into cubes
- 1 vanilla bean, seeds removed
- Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk, about 6 minutes.
- Transfer orange curd to a bowl. Stir in the vanilla bean seeds. Place a piece of plastic wrap directly to the surface of the curd. Refrigerate until completely chilled, about 2 hours.
Disclosure: This recipe was developed for the lovely folks at Milo’s Kitchen. All opinions are my own. Thank you for supporting my recipes and site while I work with brands I adore.