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Italian Wine Custard

Global.Potpourri's picture
  Egg yolks 4
  Egg 1
  Sugar 1⁄3 Cup (5.33 tbs)
  Marsala wine/Sherry 1⁄3 Cup (5.33 tbs)
  Salt 1 Dash

Beat egg yolks and egg in small mixer bowl on high speed until thick and lemon colored, about 3 minutes.
Gradually beat in sugar, scraping bowl occasionally.
Beat in wine and salt on low speed.
Pour mixture into top of double boiler.
Add enough hot water to bottom of double boiler so that top does not touch water.
Cook over medium heat, stirring constantly, until slightly thickened, about 5 minutes.
Remove from heat.

Recipe Summary

Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 647 Calories from Fat 188

% Daily Value*

Total Fat 21 g32.1%

Saturated Fat 7.3 g36.4%

Trans Fat 0 g

Cholesterol 951.8 mg317.3%

Sodium 228.2 mg9.5%

Total Carbohydrates 80 g26.7%

Dietary Fiber 0 g

Sugars 73.6 g

Protein 16 g32.2%

Vitamin A 22.2% Vitamin C

Calcium 11.1% Iron 14.2%

*Based on a 2000 Calorie diet

Italian Wine Custard Recipe