If you listened to our podcast, you know this is a miracle. Flat out a miracle.
Our latest book is THE TURBO BLENDER DESSERT REVOLUTION. It's about how to make cakes, pies, puddings, ice creams, and much more from a high-horsepower, high-RPM blender.
And in this recipe, you never turn on the stove. Nope. The friction created by the blades brings the pudding up to the set point of the eggs. One canister, one crazy-good dessert. The end.
And the book? That's here. Check. It. Out. It truly is a revolutionary (and super simple) way to make desserts.
But the recipe's right here. This one's an exclusive to our website and podcast. (Nope, not in the book.)
TURBO BLENDER LEMON PUDDING
Makes 6 servings
- 1 cup whole milk
- One 14-ounce can sweetened condensed milk
- 2 large eggs
- 2 large egg yolks
- 1/4 cup fresh lemon juice
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
1. Put the milk, sweetened condensed milk, eggs, and egg yolks in the blender canister. Cover and blend at the highest speed until the mixture is steaming and its temperature has reached 120F, about 4 minutes. Check the temperature with a cleaned instant-read meat thermometer or (better) with a laser thermometer right in the vortex as the machine runs (that thermometer is about $20 at online kitchen stores--or here).
2. Add the lemon juice, cornstarch, and salt. If the knob in the lid of your model does not have vent holes, set it askew. Cover and blend, first at low speed, then at the highest speed, until the temperature reaches 170F with an instant-read thermometer or at an average of 170F with a laser thermometer taking readings at the center of the vortex and along its sides.
3. Divide among six ramekins. Refrigerate for at least 6 hours, covering with plastic wrap once chilled. Store in the fridge for up to (yeah, right) 3 days.