Ingredients for Creme Bachique White Wine Cream
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 1/2 cup granulated sugar
- Lemon Twists
- 4 large egg yolks
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How to Make Creme Bachique White Wine Cream
- In a medium saucepan, combine the heavy cream, white wine, sugar, and vanilla extract. Heat over medium-low heat, stirring constantly, until the sugar is dissolved and the mixture is just simmering.
- Remove from heat and let the mixture cool completely to tepid (approximately 30 minutes). This is crucial for preventing curdling.
- In a separate bowl, whisk the egg yolks until light and frothy.
- Gradually whisk about 1/3 of the cooled cream mixture into the egg yolks to temper them, preventing the eggs from scrambling.
- Pour the tempered egg yolk mixture back into the remaining cream mixture, whisking gently to combine.
- Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps or egg bits.
- Divide the mixture evenly among six (6-ounce) ramekins or oven-safe dishes.
- Place the ramekins in a larger baking dish. Pour enough hot water into the larger dish to come halfway up the sides of the ramekins (this creates a water bath for even cooking).
- Bake in a preheated 325°F (160°C) oven for 45-50 minutes, or until the custards are set but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let them cool completely at room temperature.
- Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the custard to set completely.
- Just before serving, sprinkle a thin layer of granulated sugar over the top of each custard.
- Using a kitchen torch, carefully caramelize the sugar until it forms a golden-brown crust. (Alternatively, you can broil the custards for 1-2 minutes, watching carefully to prevent burning.)
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
70g
Fat
8g
Carbs
6g
