Creme bachique (white wine custard with honey and cinnamon)

8 Servings

Ingredients

Quantity Ingredient
2½ cup White wine; Hermitage or other white Rhone wine
¾ cup Honey
1 Strip lemon zest
1 Cinnamon stick; 2-inch piece
6 larges Eggs

Directions

"Made with white wine in place of milk or cream, it tastes like chilled, spiced wine. It's a refreshing end to a large fall or winter meal because the flavors are in keeping with the season, and it's lighter than a traditional custard."

Combine the wine, honey, lemon zest, and cinnamon stick in a medium saucepan and bring to a boil. Reduce the heat and simmer, uncovered, for 10 minutes. Remove from the heat and discard the zest and cinnamon.

With a whisk, lightly beat the eggs in a medium heatproof bowl. Whisk in the hot wine mixture, pouring slowly at first in a thin steam, and then more rapidly. Using a liquid measuring cup divide the mixture among 8 4-ounce ramekins or 8 Pyrex custard cups. Cover each with a small square of aluminum foil and press the foil around the rim to seal.

Set the containers on the steamer rack, place over simmering water, cover, and steam until the custard is just set but jiggles in the center when shaken, about 10 minutes. Let cool, then refrigerate until chilled. Serve very cold.

Source: "Cuisine a la Vapeur: The Art of Cooking with Steam" by Jacques Maniere; translated by Stephanie Lyness Posted to MM-Recipes Digest V4 #054 by Linda Place <placel@...> on Feb 22, 1997.

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