Spiked Vanilla Orange Curd

Who doesn't love a good citrus curd? Especially when a little rum is added to it! Spread it over a slice of coffee cake, on a buttered toast or like i did on top of a chocolate covered cookie, and it's heaven in your mouth! Enjoy!

Ingredients (makes a pint jar - 16oz):
2 oranges, zested and juiced
zest of 1 lemon
6 egg yolks
1 cup vanilla sugar
2 tablespoons rum or orange flavor liqueur (i.e. grand marnier)
1/2 cup unsalted butter

In a food processor pulse together orange zest, lemon zest and sugar, until zest is finely chopped.
Place a small pot halfway filled with water over a medium heat until boiling. Bring temperature down to simmer. In a stainless or glass bowl that fits on top of the water pot without touching the water, whisk together egg yolks and sugar. Add 1/3 cup of orange juice and rum to yolks, and whisk until thick, about 10-15 minutes. When thick, move away from heat and whisk in butter, 1 tablespoon at a time. Pour into pint jar, place a piece of plastic film on top, touching the curd, and place lid on top. Let it cool down and refrigerate 24 hours before serving. It will be good for about 2-3 weeks in the refrigerator.