Sauterne custard

Sauterne custard

By
From
Marque
Serves
10
Photographer
Stuart Scott

The Sauterne custard is a perennial favourite at Marque and has been served as a pre-dessert since we began. While the menu changes around it, this remains as a link to dinners of the past. It is interesting that our diners find this comforting. The idea for this little custard comes from arguably one of Australia’s most inspirational and respected chefs, Phillip Searle.

Ingredients

Method

  1. To make the custard, whisk together 1 whole egg and 3 egg yolks in a large bowl. Bring 40 grams caster sugar and 135 millilitres Sauterne to the boil, then pour it over the egg mixture. Add 235 millilitres pouring cream and whisk to combine. Strain through a chinoise; allow to cool.
  2. To make the caramel, place 150 grams caster sugar in a small heavy-based saucepan. Add 1 tablespoon water and stir to wet the sugar. Brushing downwards, clean the side of the pan with a wet pastry brush to remove any sugar particles that could cause the sugar to crystallise. Cook the sugar over a high heat, cleaning the sides of the saucepan regularly with the wet pastry brush. Cook until a very dark golden caramel is formed. When the caramel is very dark and releasing puffs of smoke move the pan off the stove and into a water bath to stop the cooking. Carefully add 75 millilitres water to the caramel, standing back to avoid the hot steam and caramel. Whisk quickly to incorporate. Cool the caramel until it reaches room temperature then store until required.
  3. Next prepare the eggshells in which the custard will be served. Take 10 eggs and use an egg knocker to carefully tap each egg on the top. Remove the top and discard. Empty the contents into a bowl and reserve for later use. Carefully remove all shards of egg and the membrane inside the shell. Clean the eggshells with water and store upside down in the egg carton to dry.
  4. Cook the custard at least 4 hours before serving to allow time for it to cool. Place the eggshells upright in their carton and pour custard into the eggshells to three-quarters full. Place the carton in a deep tray, filled with water halfway up the sides of the shells. Use a cook’s blowtorch to lightly and briefly flash the tops to get rid of any bubbles. Double wrap the top in plastic wrap, then cook in a fan-forced convection oven at 110°C for 50 minutes, or until set. Remove from the oven and unwrap. Transfer to a new, dry egg carton and allow to cool to room temperature (to prevent the custard from cracking) before refrigerating. Store in the refrigerator, covered, until required.
  5. To serve, place the eggs in an eggcup with a teaspoon. Pour a thin 1 millimetre layer of the bitter caramel onto the cold custard and serve immediately.
Tags:
Marque
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