amazing olive oil
  • Home
  • Olive Oil
    • Selecting Olive Oil
    • Olive Oil Grades and Ratings
    • Olive Oil Extraction
    • Shelf Life & Storage
    • Olive Varieties
  • Health
    • Olive Oil Benefits
    • Nutrients in Olive Oil
    • Hydrogenated Oil
    • Olive Oil and Good Cholesterol
    • Olive Oil and Colon Cancer
    • Dieting with Olive Oil
  • Cooking
    • Substitute Olive Oil for Butter
    • Misters and Sprayers
    • Olive Oil Flavour
    • Infused Olive Oil
    • Olive Oil Smoke Point
    • Recipes Using Olive Oil >
      • Sauces, Dips & Dressings
      • Vegetables & Salads
      • Baking & Desserts
  • Personal Care
    • Olive Oil Soap
    • Olive Oil Skin Care
    • Olive Oil for Dry Skin
    • Olive Oil Sun Protection
    • Olive Oil for Frizzy Hair
  • Blog

Meyer Lemon Olive Oil Custard

Caroline J. Beck's 6-Minute Meyer Lemon Olive Oil Custard

Picture
3 whole eggs, room temperature
½ cup sugar
½ cup meyer lemon juice
2 tablespoons meyer lemon zest
½ teaspoon vanilla extract
½ cup extra virgin olive oil


Place all ingredients but the olive oil in a high-speed blender (capable of generating frictional heat above 160 F). If you don't have a high-speed blender, see note below.

Turn the blender on to its highest setting and process for 4 minutes.

While continuing to run on high speed, pour in the olive oil and blend for an additional 1 ½ to 2 minutes until you can see the custard firming up on the side.


If you don't have a high speed blender, simply blend until smooth and frothy and stream in the olive oil with the motor running, then pour into a double boiler or a bowl set over gently simmering water on the stove top, stirring until it thickens up (it should reach 160 degrees for fully cooked eggs, or hold at 140 degrees for 3 1/2 minutes).

Note: This recipe was created using the Vitamix Professionial Series 750, using its “hot soup” programmed cycle. It can be replicated by setting the blender at its top speed and running for a total process time of 5 minutes 45 seconds.

The custard can be refrigerated for up to three days or frozen for longer storage. When defrosted, it will return to the same creamy consistency as when fresh.

Picture"Meyer Lemon" by Debra Roby
The Meyer lemon fruit is yellow and rounder than a true lemon. The skin is fragrant and thin, coloured a deep yellow with a slight orange tint when ripe. Meyer lemon fruits have a sweeter, less acidic flavor than the more common Lisbon or Eureka supermarket lemon varieties. The pulp is a dark yellow and contains up to 10 seeds per fruit.

back to baking and desserts
back to recipes


I found this recipe at http://food52.com/recipes/21323-caroline-j-beck-s-6-minute-meyer-lemon-olive-oil-custard
Back to  Amazing Olive Oil Home Page
Copyright © 2006-2017 AmazingOliveOil.com by PixeLineDesign.com
Sitemap       Contact       About       Disclaimer/Privacy Policy