One bottle of brut champagne from Vinícola Aurora, plus two more for serving
8 very fresh eggs, preferably red
16 tablespoons of sugar
1 large thick-skinned melon rind
whipped cream to garnish
4 level tablespoons of wheat flour
One bottle of brut champagne from Vinícola Aurora, plus two more for serving
8 very fresh eggs, preferably red
16 tablespoons of sugar
1 large thick-skinned melon rind
whipped cream to garnish
4 level tablespoons of wheat flour
Remove the cork from the champagne bottle and pour it into a high and wide saucepan
Stir the pan to release the champagne's gas
Beat 4 whole eggs and 4 egg yolks with sugar until frothy
Add the flour and beat well, making sure there are no lumps
Add the grated melon rind and dilute slowly with champagne
Heat over low heat in a water bath, stirring constantly, removing when thickened
Be careful: the cream must not boil
Pour into individual cups and serve very cold, garnished or not with 1 tablespoon of whipped cream
Serve with the same chilled brut champagne, for 6 people.
