*  Exported from  MasterCook  *

              CREME BACHIQUE (WHITE WINE CUSTARD WITH HONEY

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
  Lyness
 


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