Wine custard
Wine Custard (Zabaglione)
Eat this thin custard freshly made and warm.
It is also a
wonderful sauce for fresh berries, plain cake or fruit-filled
crèpes.
4 egg yolks
1 egg
1/3 cup granulated sugar
1/3 cup Marsala wine or sherry
Dash of salt
Beat egg yolks and egg in small mixer bowl on high speed until
thick and lemon colored, about 3 minutes.
Gradually beat in sugar, scraping bowl occasionally.
Beat in
wine and salt on low speed.
Pour mixture into top of double boiler.
Add enough hot water to bottom of double boiler so that top does
not touch water.
Cook over medium heat, stirring constantly, until
slightly thickened, about 5 minutes.
The water in the double boiler
should simmer but not boil.
Remove from heat.
Serve immediately.
Yields 4 to 6 servings.
