Caroline J. Beck's 6-Minute Meyer Lemon Olive Oil Custard
Share
- ✉
-
Author Notes: Though this is called a custard, it doesn't stand up straight and proper the way other custards do -- it sort of mounds and sways. It's thicker than than a creme anglaise, but not so sharp-edged as a curd. It could stand in for any of these things, but it's in a class alone. Honestly, what it most resembles is a good homemade mayonnaise. (You were looking for a mayo you could eat for dessert, right? You got it, friends.) Adapted from "A Secret Weapon For Silky Custard: Vitamix Blender," Zester Daily (February 20, 2013) - Genius Recipes
Serves 6
- 3 whole eggs, room temperature
- 1/2 cup sugar
- 1/2 cup Meyer lemon juice
- 2 tablespoons Meyer lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup extra virgin olive oil, preferably fresh olio nuovo
- 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 in step 4.
- 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 90 to 105 seconds until you can see the custard firming up on the sides.
- If you don't have a high speed blender, simply blend until smooth and frothy in step 2, stream in the olive oil with the motor running, then pour into a double boiler or bowl set over gently simmering water on the stovetop, 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.
- This recipe is a Community Pick!
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
about 1 month ago gardenchickens
Olive oil in a dessert? In disbelief, I just had to try this immediately, so I used one of my last meyer lemons and Costco Organic EVOO. The flavor combination is a totally delicious surprise. It's a very mysterious blend of flavors, I'd never be able to guess the ingredients. Like others have said, it takes very little to be very satisfying. This would be a perfect filling for a two-bite mini-tartlet. I wonder if a tiny touch of ginger would be good? I have a Meyer Lemon tree in my yard, and I'm delighted to have another recipe to preserve the bounty. This one is definitely a keeper, I know I'll make this again and again when the next ML crop comes in!
about 1 month ago acalamar
Really really good especially works for Dr. Who night (fish fingers and custard)
about 1 month ago Diana B
I did, Kristen - it's out of this world!
about 1 month ago Kristen Miglore
Kristen is the Senior Editor of Food52
Wonderful!
about 1 month ago cmcdonn
160º is not that hot -- could you heat the live oil and proceed like blender hollandaise?
about 1 month ago Kristen Miglore
Kristen is the Senior Editor of Food52
Interesting idea, although I don't think that would guarantee the eggs would reach 160F, if you're concerned about salmonella.
about 1 month ago KirstenW
This looks amazing - can't wait to try! Thank you.
about 1 month ago Diana B
Could you use a stick blender?
Also, the note says this was made with a blender that heats the contents. For those without a blender, it says we have to cook the custard. Does that mean those with a blender that does *not* have a heating function should also cook the custard to make sure the eggs are fully cooked?
about 1 month ago Kaja1105
I think it's not that the blender has a heating function but that its high speed generates considerable heat from friction. But I have an immersion blender that seems to turn everything into mayonnaise, so I would love to know the answer to Diana's question.
about 1 month ago Kristen Miglore
Kristen is the Senior Editor of Food52
Yes, our head recipe tester Stephanie actually made this with a stick blender in a bowl set over a simmering water and it worked great.
about 1 month ago Kristen Miglore
Kristen is the Senior Editor of Food52
Also Diana, as it says in the first step, if you don't have a high-speed blender capable of generating frictional heat above 160F, cook the custard as explained in step 4.
about 1 month ago savvynewyorker
And if you want to use a food processor...?