Geraldene Holt

Crème Bachique

Cream of Bacchus

Preparation info
  • Serves

    4–6

    .
    • Difficulty

      Medium

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.

Ingredients

  • 450 ml(¾ pt) sweet white wine like Montbazillac
  • 55–85 g(

Method

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 o