Caroline J. Beck's 6-minute Meyer lemon olive oil custard from Food52 by Caroline J. Beck

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Notes about this recipe

  • Rutabaga on January 21, 2015

    Unbelievably silky and light on the tongue, this custard makes a supremely delectable dessert with minimal effort. Seriously, you can make it in ten minutes flat if you have a high speed blender. I mistakenly added the olive oil in with the other ingredients, rather than streaming it in later, but it still came together wonderfully. I also used fresh, grassy Tuscan olive oil, and the flavor melded seamlessly into the whole. We ate it while still warm. Pomegranate seeds would make for an elegant topping, especially as they, like Meyer lemons, come into season in the winter.

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