Lemon and Wine Custard
Indulge in the silky, citrus-kissed elegance of Lemon and Wine Custard, a sophisticated dessert that marries tangy fresh lemon juice with the subtle sweetness of dry white wine. This creamy, velvety custard is light yet luxurious, featuring rich egg yolks and a bright burst of lemon zest for a beautifully balanced flavor profile. Whisked over a double boiler to achieve its perfectly smooth texture, the custard is finished with a touch of butter for added richness and a pinch of salt to round out the flavors. Strained for ultimate creaminess and chilled to perfection, this dessert is ideal for impressing guests or treating yourself to a refined sweet treat. Serve it in elegant ramekins, optionally garnished with fresh berries or a sprinkle of powdered sugar, to transform it into a true centerpiece. With just 30 minutes of prep and cook time, Lemon and Wine Custard is your go-to recipe for a dessert that feels both effortless and extraordinary. Perfect for those who appreciate citrus desserts, custard recipes, or wine-enhanced creations!
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Ingredients
- 6 pieces Egg yolks
- 100 grams Granulated sugar
- 240 ml Dry white wine
- 60 ml Fresh lemon juice
- 1 teaspoon Lemon zest
- 30 grams Unsalted butter
- 1 pinch Salt
Directions
Step 1
Separate the egg yolks from the whites. Place the yolks into a medium-sized heatproof bowl. Add the granulated sugar and whisk until the mixture becomes pale and smooth, about 1-2 minutes.
Step 2
Slowly whisk in the dry white wine, lemon juice, and lemon zest. Mix until fully combined.
Step 3
Place the bowl over a pot of simmering water to create a double boiler. Ensure the bottom of the bowl does not touch the water.
Step 4
Whisk the mixture constantly while heating. This prevents the egg yolks from curdling. Continue whisking until the mixture thickens, about 10-12 minutes. The custard is ready when it coats the back of a spoon and small ribbons form when drizzled on itself.
Step 5
Remove the bowl from the heat and immediately whisk in the butter and a pinch of salt until fully melted and incorporated into the custard.
Step 6
Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Cover the surface of the custard with plastic wrap, pressing it directly against the custard to prevent a skin from forming.
Step 7
Allow the custard to cool slightly at room temperature before refrigerating for at least 2 hours to chill and set.
Step 8
Serve the lemon and wine custard in individual dishes or ramekins. Optionally, garnish with fresh berries or a light dusting of powdered sugar.
Nutrition Facts
| Serving size | (534.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1138.3 |
| Total Fat 52.9g | 0% |
| Saturated Fat 24.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1173.4mg | 0% |
| Sodium 203.7mg | 0% |
| Total Carbohydrate 114.5g | 0% |
| Dietary Fiber 0.5g | 0% |
| Total Sugars 104.4g | |
| Protein 16.8g | 0% |
| Vitamin D 109.8IU | 0% |
| Calcium 166.8mg | 0% |
| Iron 3.3mg | 0% |
| Potassium 352.0mg | 0% |
Source of Calories