Meyer Lemon Olive Oil Custard
Caroline J. Beck's 6-Minute Meyer Lemon Olive Oil Custard
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.
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.
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I found this recipe at http://food52.com/recipes/21323-caroline-j-beck-s-6-minute-meyer-lemon-olive-oil-custard