Ingredients for Lemon And Wine Custard
- Egg Yolks
- Dry White Wine
- Fresh Lemon Juice
- 3/4 cup (150g) granulated sugar
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How to Make Lemon And Wine Custard
- In a heatproof bowl (that fits snugly over a saucepan), whisk together 4 large egg yolks, 1/2 cup (120ml) dry white wine (such as Sauvignon Blanc), 1/4 cup (60ml) freshly squeezed lemon juice, and 3/4 cup (150g) granulated sugar until pale and slightly thickened.
- Place the bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn't touch the water). Whisk constantly for 12-15 minutes, or until the custard has thickened significantly and coats the back of a spoon. The mixture should be light and creamy.
- Remove the bowl from the heat and immediately strain the custard through a fine-mesh sieve into a bowl. This removes any lumps or cooked egg bits.
- Stir in 1 teaspoon of lemon zest (optional, for extra lemon flavor).
- Cover the surface of the custard with plastic wrap (press it directly onto the surface to prevent a skin from forming). Refrigerate for at least 2 hours, or until completely chilled.
- Divide the chilled custard among serving glasses or ramekins. Garnish with fresh berries or a sprig of mint before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
143g
Fat
21g
Carbs
14g
