This very superior custard is a wonderful accompaniment to apple pie.
Put the sugar and whisky in a heatproof bowl and set over a saucepan of simmering water without letting the bowl touch the water. Stir in the egg yolks, and then whisk until the mixture becomes pale, foamy and thick. The sabayon is ready when a ribbon of it, trailed from the whisk over the rest of the mixture, holds its shape for 5 seconds. Serve immediately. A less rich sauce is made by using two whole eggs instead of four egg yolks.
© 1995 Frances Bissell. All rights reserved.