Creme Bachique(White Wine Custard With Honey

* Exported from MasterCook *

CREME BACHIQUE (WHITE WINE CUSTARD WITH HONEY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 c White wine -- Hermitage or
-other white Rhone wine
3/4 c Honey
1 Strip lemon zest
1 Cinnamon stick -- 2-inch piece
6 lg Eggs

"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



- - - - - - - - - - - - - - - - - -