Muscat wine custard with summer fruits
By: Geraldene HoltServes: 5
Known in the nineteenth century as crème bachique, this delicate custard make a lovely foil to summer fruits such as raspberries, alpine strawberries or sliced white peaches.
450 ml/ 15 fl oz French muscat wine such as Rivesaltes or Beaumes de Venise
a strip of lemon zest or 1/2 stick cinnamon
6 egg yolks
to serve: almond tuiles or some ripe summer fruits
Warm the wine with the lemon zest or the cinnamon and bring almost to the boil. Set aside to infuse for 10 minutes then strain the wine on to the egg yolks whisking all the time. Strain the liquid through a fine sieve into a jug and pour into 4-6 ramekins or small cocotte dishes arranged in a bain-marie.
Bake the custard in the pre-heated oven for 20-30 minutes or until set. Take care not to overcook: the custard is ready when no longer liquid in the centre. Remove from the oven and allow the custard to cool in the bain-marie. Chill slightly then serve the pots of custard either plain with almond tuiles or with the prepared summer fruit arranged on top.
Recipe copyright © Geraldene Holt from 'Recipes from a French Country Kitchen' (Penguin Cookery Library).