Time: 45 min.
Complexity: easily
Servings: 6

Step-by-step recipe for custard "Sabayon" with champagne.

Ingredients:

• 6 egg yolks
• 2/3 cup champagne
• 1/3 cup granulated sugar
• 1/4 cup heavy cream
• Mint sprigs, for decoration

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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eggs, champagne, sugar, cream, mint

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Preparation:

Step 1
• Combine the egg yolks, champagne, and sugar in a bowl set over simmering water (make sure the bowl doesn't touch the boiling water). Whisk until the mixture is thick and fluffy. Place in an ice bath and continue whisking until cooled.
Step 2
• Whip the chilled cream until soft peaks form and gently fold it into the custard. For maximum volume, fold the cream into the custard just before serving. Serve the sabayon in chilled glasses, layering it between fresh fruit and/or sponge cake. Garnish with mint.

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