Crème Bachique

Cream of Bacchus

Preparation info

  • Serves


    • Difficulty


Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

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.


  • 450 ml(¾ pt) sweet white wine like Montbazillac
  • 55–85 g(2–3 oz) caster sugar (the amount depends on the sweetness of the wine)
  • a strip of lemon zest or ½ stick of cinnamon
  • 6 egg yolks


    Bring the wine to the boil, preferably in a glass or enamel pan, with the sugar and lemon zest or cinnamon stick. Simmer for 4 minutes. Remove from the heat and fish out the lemon or cinnamon.

    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.