This quick and easy custard reminds us of the filling in a key lime pie. It’s pleasantly tart with just enough sweetness. Watch the ingredients come together quickly in a blender. If you have a high power blender like a Vitamix that heats up and cooks soups, you can make the entire custard from start to finish in your blender (it’ll cook the eggs and thicken them the same way the heat from the stove does). If not, transfer the mixture to a double boiler and whisk it over simmering water until it thickens. We like serving the custard in cute little glasses and garnishing with some extra lime zest.
3 large eggs, at room temperature
½ cup granulated sugar
2 tablespoon lime zest plus ½ cup fresh juice (from about 3 large limes)
¼ teaspoon vanilla extract
½ cup extra-virgin olive oil
Sat fat 5.18g
How to Make It
Process eggs and sugar in a blender on high speed until frothy, 2 minutes. Add zest, juice, and vanilla and process 3 minutes more. With blender running, gradually drizzle in olive oil. Continue to process on high until the mixture is steaming, about 8 minutes.
Transfer custard to a bowl and cover with plastic wrap pressed directly on surface. Refrigerate until set, about 1 hour. Serve or keep refrigerated up to 3 days.
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