3 egg yolks
3/4 cup granulated sugar
1 cup white wine
1 cup heavy cream whipped to a chantilly
3 egg yolks
3/4 cup granulated sugar
1 cup white wine
1 cup heavy cream whipped to a chantilly
Beat the egg yolks with a whisk, add the white wine, and cook over low heat in a bain-marie, stirring constantly until thickened
Refrigerate for one hour
Gently fold in the heavy cream whipped to a chantilly
Serve in individual cups or over puddings with sauce
Serves 4.
