Prep 20 mins
Cook 25 mins
This surprisingly low-cal, low-fat & easy-to-fix French dessert by L.E. Audot would certainly be a lovely finale to an elegant dinner party. Enjoy! (Time does not include time for wine mixture to cool till tepid)
- Preheat oven to 325°F (160°C).
- Pour wine into a saucepan & add the sugar + lemon peel (or cinnamon stick).
- Bring to a boil, remove pan from heat source & allow ingredient flavors to infuse till mixture is tepid. Remove & discard lemon peel (or cinnamon stick).
- In a bowl, stir the egg yolks w/a spoon to mix them well & add wine mixture slowly, stirring constantly.
- Pour the mixture thru a fine strainer into individual ramekins & set them in a shallow pan partly filled w/boiling water.
- Bake creams for 20 min or till set. Allow to cool slightly & serve warm -- or -- refrigerate till well-chilled & serve cold.
- NOTES: 1) The recipe did not suggest a particular wine, but did say to use a GOOD white wine. -- 2) The recipe also did not include serving or garnish suggestions, but my choice would be to use the egg whites to make some "Forgotten Cookies" & serve them w/a ramekin of the cream on a dessert plate. I do so hate wasting anything. :-).
I made this for a fancy little pizza party my mother had last night with another tart type pie. I did not try it, but the guests did and really enjoyed it. I assumed they would since they went thru a few bottles of white wine BEFORE making the dessert lol! They really enjoyed the unique tast of this dessert, they enjoyed it so much my other dessert was barely touched. I served with sliced strawberries and mangos. Very impressive but easy dessert to make. Will make again!
If you are a wine lover, I think you'd probably be thrilled with this recipe. As for me, I didn't care for the taste of my custards. I have to admit that I'm not familiar with wine and only have it on occasion, so bear that in mind when reading my review: The first bite was fine, but then it got overly...um, something. I desperately wanted some strawberries to counterbalance the bite of the wine and the sweetness. I've never had strawberries with balsamic, but I'm guessing it might be a more refined version of what this recipe creates in a custard. I don't know that I would try this again, but if I do, I'll know to use a quality wine as is suggested in the notes, and to use a fresh bottle (mine had been in the fridge a few days). I used lemon rind in mine as I couldn't imagine what the cinnamon would bring, but I wonder now if it might have brought a different flavor layer that the acidic lemon did not. I would certainly serve it with fruit.