Zabaglione (wine-flavored Custard)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts | 6 | Servings | |
INGREDIENTS
| 6 | Egg yolks | |
| 1/2 | c | Sugar |
| 1/3 | c | Medium white wine |
INSTRUCTIONS
Beat egg yolks with electric mixer in top of double boiler until foamy. Beat in sugar gradually. Pour just enough hot water in bottom of double boiler so that top part does not touch water. (Water in double boiler should not boil.) Cook egg yolks over medium heat; mix in wine slowly, beating on high speed until smooth, pale and thick enough to stand in soft mounds. Serve immediately in shallow stemmed glasses.
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Nutrition (calculated from recipe ingredients)
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Calories: 129
Calories From Fat: 40
Total Fat: 4.4g
Cholesterol: 180.1mg
Sodium: 8.8mg
Potassium: 27.7mg
Carbohydrates: 17.6g
Fiber: 0g
Sugar: 16.9g
Protein: 2.6g