6 egg yolks
3/4 cup of white wine
Lemon zest
2/3 cup (heaping) of sugar
1 tablespoon of Kirsch or rum
6 egg yolks
3/4 cup of white wine
Lemon zest
2/3 cup (heaping) of sugar
1 tablespoon of Kirsch or rum
Whisk together the egg yolks and sugar until well combined
When smooth, add lemon zest and white wine
Place the mixture in a saucepan and set it over low heat on a larger pan filled with simmering water
Let cook in a water bath, stirring constantly
When the water in the pan comes to a boil, the Zabione should be done, or rather, made into a thick custard
Remove the lemon zest, add Kirsch or rum, and serve warm.
