6 egg yolks
1 whole egg
1/2 cup sugar
zest of 1 lemon
1/4 cup white wine
2 tablespoons rum
6 egg yolks
1 whole egg
1/2 cup sugar
zest of 1 lemon
1/4 cup white wine
2 tablespoons rum
Heat, in a bain-marie, the egg yolks, whole egg, sugar, lemon zest, and white wine
Whisk continuously until smooth and creamy
Let it cool down
Just before serving, remove the lemon zest and add the rum
Serve over ice cream
(Excellent for using up leftover eggs.)
