*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   c            White wine -- Hermitage or
                         -other white Rhone wine
      3/4   c            Honey
    1                    Strip lemon zest
    1                    Cinnamon stick -- 2-inch piece
    6       lg           Eggs
   “Made with white wine in place of milk or cream, it
   tastes like chilled, spiced wine. It’s a refreshing
   end to a large fall or winter meal because the flavors
   are in keeping with the season, and it’s lighter than
   a traditional custard.”
   Combine the wine, honey, lemon zest, and cinnamon
   stick in a medium saucepan and bring to a boil. Reduce
   the heat and simmer, uncovered, for 10 minutes. Remove
   from the heat and discard the zest and cinnamon.
   With a whisk, lightly beat the eggs in a medium
   heatproof bowl. Whisk in the hot wine mixture, pouring
   slowly at first in a thin steam, and then more
   rapidly. Using a liquid measuring cup divide the
   mixture among 8 4-ounce ramekins or 8 Pyrex custard
   cups. Cover each with a small square of aluminum foil
   and press the foil around the rim to seal.
   Set the containers on the steamer rack, place over
   simmering water, cover, and steam until the custard is
   just set but jiggles in the center when shaken, about
   10 minutes. Let cool, then refrigerate until chilled.
   Serve very cold.
   Source: “Cuisine a la Vapeur: The Art of Cooking with
   Steam” by Jacques Maniere; translated by Stephanie
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