Blood Orange Curd

Zest from 6 blood oranges (if blood oranges are unavailable, use any type of tangerines or clementines)
8 ounces blood orange juice, strained (6-8 oranges or tangerines)
6 eggs
6 yolks
3/4 cup sugar
1 vanilla bean
8 ounces butter

Bring a pot of water to a simmer. In a bowl fitted atop the pot, combine eggs, sugar, yolks, zest and vanilla. Whisk well until mixture starts to warm. Add orange juice and allow to thicken, whisking occasionally. When mixture coats the back of a spoon thickly, it is ready.

Take off the heat and purée it well with an immersion blender and pass it through a fine-meshed strainer. Allow to cool to room temperature. Add butter in pieces and whisk or blend with the immersion blender until smooth.