Blood Orange Cake Filling

(from OneCraftyBean’s recipe box)

The original recipe calls for regular orange juice, but I used blood oranges, which made the filling an awesome color.

Source: http://www.food.com/recipe/orange-citrus-cake-filling-147364

Categories: Cake Filling

Ingredients

• 2 large eggs
• 3/4 cup sugar
• 1/4 cup cornstarch
• 1 pinch salt
• 3/4 cup water
• 1/2 cup fresh blood orange juice
• 1/4 cup lemon juice
• 2-3 teaspoons finely grated orange zest
• 3 tablespoons butter

Directions

1. In a Pyrex or heatproof bowl whisk the eggs very well.

2. Using a whisk stir together sugar, cornstarch and a pinch of salt in a heavy 2-quart saucepan, the whisk in water, orange juice, lemon juice and zest until smooth; bring to a boil over medium heat, whisking constantly.

3. Reduce heat and cook at just a bare simmer whisking constantly for about 2 minutes (the mixture will be thick).

4. Add in HALF of the hot juice mixture into the eggs in a slow stream, whisking continuously.

5. Whisk the egg mixture back into the juice mixture in the saucepan (this is called tempering) cook over medium-low heat whisking just until it reaches a boil.

6. Remove pan from heat and add in butter, mixing until melted.

7. Cover the surface with buttered piece of wax paper (butter side down) and chill until cold about 1 hour.

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