Tamarind Blood Orange Curd

    • 1 1/2 cups granulated sugar
    • 9 egg yolks
    • 5 tbsp. The Perfect Purée Blood Orange Concentrate,  thawed
    • 1 cup The Perfect Purée Tamarind,  thawed
    • 2 oz. butter
1. Fill a 4 qt. saucepot halfway with water and bring to a boil.
2. Combine all ingredients, except butter, into a stainless steel bowl that is large enough to sit on top of the saucepot.
3. Place the bowl over the saucepot and stir with a wooden spoon or rubber spatula until the mixture reaches 170° F.
4. Remove bowl from heat and stir in butter until well combined.
5. Strain through a chinois into a storage container.
6. Place plastic wrap directly on top of the curd to prevent a skin from forming.
7. Refrigerate until cool.