CREME BACHIQUE (WHITE WINE CREAM)
This surprisingly low-cal, low-fat & easy-to-fix French dessert by L.E. Audot would certainly be a lovely finale to an elegant dinner party. Enjoy! (Time does not include time for wine mixture to cool till tepid)
Provided by twissis
Categories Dessert
Time 45m
Yield 6 Ramekin Servings, 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 325°F (160°C).
- Pour wine into a saucepan & add the sugar + lemon peel (or cinnamon stick).
- Bring to a boil, remove pan from heat source & allow ingredient flavors to infuse till mixture is tepid. Remove & discard lemon peel (or cinnamon stick).
- In a bowl, stir the egg yolks w/a spoon to mix them well & add wine mixture slowly, stirring constantly.
- Pour the mixture thru a fine strainer into individual ramekins & set them in a shallow pan partly filled w/boiling water.
- Bake creams for 20 min or till set. Allow to cool slightly & serve warm -- or -- refrigerate till well-chilled & serve cold.
- NOTES: 1) The recipe did not suggest a particular wine, but did say to use a GOOD white wine. -- 2) The recipe also did not include serving or garnish suggestions, but my choice would be to use the egg whites to make some "Forgotten Cookies" & serve them w/a ramekin of the cream on a dessert plate. I do so hate wasting anything. :-).
Nutrition Facts : Calories 187.1, Fat 4.7, SaturatedFat 1.7, Cholesterol 220.3, Sodium 12.5, Carbohydrate 19.3, Sugar 17.5, Protein 2.9
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