A wine and egg custard that is a real delight. It is superb made with the Muscat de Beaumes de Venise but leave out the sugar in that case.
Bring the wine to the boil, preferably in
Beat the egg yolks in a bowl and gradually whisk in the slightly cooled wine.
Pour into 4 or 6 cocotte dishes or ramekins and cook in a bain-marie in a moderate oven (Mark 3, 160°C, 325°F) for 20–30 minutes until set. Do not overcook; a knife blade comes clean out of the custard when cooked. Allow the creams to cool in the bain-marie.
Serve very cold with almond tuiles or tiny pistachio meringues made from the remaining egg whites. A thin layer of crème fraîche spooned on top is an alternative.
© 1987 Geraldene Holt. All rights reserved.