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Sauternes Custard
Preparation info
- Difficulty
Easy
Appears in
Published 1998
You don’t actually need to use Sauternes for this; any desirably ambrosial and honeyed dessert wine will do. To tell the truth, I hadn’t thought of making this to go with the Christmas pudding until You magazine did. Now I always do.
Ingredients
500 ml 200 ml 7
Method
Half-fill the sink with cold water. Put the cream and wine into separate saucepans and heat both to just under boiling point. Whisk together the egg yolks and sugar and, still whisking, add first the hot wine and then the warm cream. Pour into one of the saucepans and cook over a low to medium heat, stirring constantly, until the custard thickens. If at any time it looks as if it’s about to cur