¾cupdry white wine(Woodbridge by Robert Mondavi Wines Chardonnay works well)
Break the eggs, and put the yolks into a large stainless steel or glass bowl.You can keep the whites in the fridge for another day. Great for breakfast.
Add the sugar to the yolks and whisk until the mixture becomes a light yellow colour.
Stir the wine into the egg/sugar mixture.
Place the bowl over a pot of simmering water. Be sure the water does not touch the bottom of the bowl.
Keep gently whisking and cook until it thickens (about 5 minutes). DO NOT OVER COOK. The whisk should just be able to leave a slight trace in the mixture, then it is done!
Remove from the heat immediately.
Pour into serving glasses.
For this recipe, I used crushed gingersnap cookies and pomegranate ariels to make this a festive dessert. You can serve this on its own. Feel free to add berries as well.Traditionally this is served warm just after it is made. It can also be served chilled, which is great if you are serving dessert to a crowd.
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