Sauternes Custard Sauce

Preparation info

  • About

    1 cup

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¾ cup Sauternes
  • Sugar
  • 4 egg yolks, lightly beaten
  • 2 tablespoons heavy cream
  • 2 teaspoons kirsch


    1. Put the Sauternes in the top part of a double boiler. Add sugar to taste and heat. When hot, slowly stir in the egg yolks. When the custard coats a metal spoon, remove from the heat.

    2. Stir in the cream and kirsch. Cool and chill. Serve over very ripe pears, sliced peaches or strawberries, and over puddings.