Creme Bachique (White Wine Cream) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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) Ingredients:
2 cups white wine (see note) |
1/2 cup sugar |
1 lemon twists or 1/2 cinnamon stick |
7 -8 egg yolks |
Directions:
1. Preheat oven to 325°F (160°C).
2. Pour wine into a saucepan & add the sugar + lemon peel (or cinnamon stick).
3. 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).
4. In a bowl, stir the egg yolks w/a spoon to mix them well & add wine mixture slowly, stirring constantly.
5. Pour the mixture thru a fine strainer into individual ramekins & set them in a shallow pan partly filled w/boiling water.
6. Bake creams for 20 min or till set. Allow to cool slightly & serve warm - or - refrigerate till well-chilled & serve cold.
7. 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. :-).
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