Baked Sauternes and honey custard

Baked Sauternes and honey custard

By
From
My Favourite Ingredients
Serves
6
Photographer
Jason Lowe

We first made this custard a couple of years ago, when Maggie Beer came to visit us at Petersham. A warm, vibrant bundle of energy, she is one of my favourite cooks – representing everything to me that’s wonderful about cooking! This recipe is adapted from one in her lovely book, Maggie’s Orchard. We serve this custard with roasted rhubarb during the late winter and early spring months.

Ingredients

Quantity Ingredient
350ml sauternes
500ml double cream
1/2 vanilla pod, split lengthways
100g caster sugar
30ml honey, (rhododenron, or any other monofloral honey with a pronounced flavour)
7 organic free-range egg yolks

Method

  1. Preheat the oven to 180°C. Pour the wine into a heavy-based saucepan and bring to the boil over a medium heat. Let bubble until reduced by half, then remove from the heat.
  2. In a separate saucepan, slowly warm the cream with the vanilla pod, then stir into the reduced wine.
  3. In a large bowl, beat the sugar and honey together to combine, then incorporate the egg yolks one at a time, beating well after each addition. Pour on the wine and cream mixture, stirring well with a whisk as you do so.
  4. Pour the mixture into a shallow ovenproof dish, measuring about 25 x 15cm, and place in a roasting tray containing enough hot water to come halfway up the side of the dish. Place on the middle shelf of the oven and bake for about 45 minutes until the custard is set but still quite wobbly in the centre.
  5. Allow to cool to room temperature before serving. The custard is also wonderfully refreshing served chilled on a hot day.
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