Sauternes custard

Sauternes custard

By
From
Best Kitchen Basics
Makes
6-8
Photographer
Petrina Tinslay

This little custard has been on the menu at Marque since the beginning and, as clever as I think I am, people keep asking for this one thing above all others. The curse of the signature dish. You, dear reader, really should master it at home.

Ingredients

Quantity Ingredient
375ml sauternes-style sweet wine, (around 110 g per litre residual sugar)
120g caster sugar
3 whole eggs, plus 9 egg yolks
700ml pouring cream

Bitter caramel

Quantity Ingredient
250g sugar

Method

  1. Preheat the oven to 100°C.
  2. Bring the Sauternes and caster sugar to the boil in a saucepan over medium heat.
  3. In a bowl, whisk together the eggs and egg yolks. Pour the Sauternes mixture over the eggs, whisking all the time. Whisk in the cream. Pass the mixture through a fine sieve and skim any bubbles.
  4. Pour the custard into ramekins and kiss with the flame of a kitchen blowtorch to remove any remaining bubbles.
  5. Bake in a bain-marie for approximately 40 minutes or until just set.
  6. To make the bitter caramel, heat a small, heavy-based saucepan over medium heat. Add the sugar and stir with a wooden spoon to avoid the caramel burning. Once the sugar has melted and reached a dark caramel colour, remove the pan from the heat. Pour in 110 ml water carefully, as it will bubble and spit. Allow to cool.
  7. To serve, pour a thin layer of caramel over the custards and serve immediately.

Note

  • If you want to be clever, purchase a French, spring-loaded egg topper and bake the custards in egg shells. Use the egg carton to hold them during baking.
Tags:
best
kitchen
basics
mark
best
pei modern
marque
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