6-Minute Meyer Lemon Custard

The note for this recipe (http://food52.com/recipes...) says this was made with a blender that heats the contents. The recipe writer hasn't responded to an earlier comment, so I'm not sure she's being notified of questions; as a result, I'm posting my question here. For those without a blender, the recipe 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?

  • Posted by: Diana B
  • March 24, 2013
  • 2058 views
  • 6 Comments

6 Comments

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Cade
Cade March 24, 2013

I made this. I don't have a fancy blender. I blended all the ingredients in my cheapo blender and then transferred it to the double boiler on my stove and cooked it to 160. Worth it - it was delicious.

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Diana B
Diana B March 24, 2013

Thanks, Cade. I'm going to make it, too, but I just wondered if it could be made with a stick blender, too. I guess I'll get the old double boiler out!

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Stephanie Bourgeois
Stephanie Bourgeois March 24, 2013

I actually tried it with an immersion blender and it worked very well. I blended with my immersion blender and then transferred to a double boiler and cooked to 160.

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Diana B
Diana B March 24, 2013

That answers my question, then, Stephanie, but I think it should be made clearer in the recipe that if you don't use a blender with a heating element, you must cook the custard to make it safe.

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Diana B
Diana B March 24, 2013

Just made this. Oh. My. Goodness. It's just out of this world!

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Kristen Miglore
Kristen Miglore March 24, 2013

Diana, I'm so glad you liked the custard! I'd love to know where you think the recipe is unclear -- I want to make sure it's not confusing for others.

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