Custard with Muscat or Marsala Wine-Zabaglione

INGREDIENTS

2 egg yolks

1 tablespoon of granulated sugar

3 tablespooons Moschat or Marsala wine or another kind of sweet wine

80ml (or ⅓ cup) whipping cream

2 teaspoons granulated sugar (for the cream)

praline crunch or smashed chattyheads

INSTRUCTIONS

Make the zabaglione:

Start by faking a double boiler by placing a small, heatproof bowl over a pan of simmering water. The water should not touch the bottom of the bowl (check out the 'Basics' section of this site for details).

In the bowl, whisk together the egg yolks, sugar and Marsala wine. Keep whisking until the mixture thickens into a custard. You have now made zabaglione.

NOTE: the yolks in the custard can scramble if the custard is heated too much, so take the custard off the heat as soon as it has thickened.

You can serve the custard warm (as a sauce) over some fruit, or cold. To serve it cold, use a rubber spatula to scrape the custard into another bowl and stop it from cooking. Whisk it to beat some of the heat out.

In another bowl, combine the whipping cream and sugar and whisk  until soft peaks form. Gently fold the whipped cream into the custard and spoon the mixture into tall glasses. Cover the glasses tightly with plastic wrap and leave to set in the fridge for at least three hours.

Sprinkle with praline crunch .

When I first made this custard, I was afraid of scrambling the eggs and because I was so worried to overcook the custard I took the mixture off the heat before it had properly thickened. However, I didn’t realize this until my ‘zabaglione’ split into a layer of Marsala and egg froth in the fridge. In other words,  I will not warn you to not overcook the custard. Just make sure to at least cook your custard long enough without worrying too much about it scrambling. You’ll know when it’s done.

Just start by gently whisking some yolks, sugar and Marsala together in the bowl of a double boiler.

Keep whisking…

The mixture will start to foam…

And just like that the mixture will thicken into a custard!

Like I said, you’ll know when it’s done.

Once the custard has thickened you have made it!

A smooth, velvety, beautiful !