Creme Bachique (White Wine Cream)
- Ready In:
6 Ramekin Servings
- 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. :-).
Questions & Replies
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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.
RECIPE SUBMITTED BY
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)