Sauternes Custard

Or Ice-Cream

Preparation info
    • Difficulty


Appears in

By Nigella Lawson

Published 1998

  • About

If you don’t want to use Sauternes, substitute any reliably honeyed dessert wine.


  • 500 ml single cream
  • 200 ml Sauternes
  • 7 egg yolks


Preheat the oven to gas mark 3/160°C. Boil a kettle, get out a roasting tin and put a wide, shallow bowl or an oval dish with a capacity of about 1¼ litres in it. Put the cream in a pan, the wine in another and bring both to the boil, but watch out that the cream never actually does bo