Lemon and Wine Custard
Indulge in the silky, citrus-kissed elegance of Lemon and Wine Custard, a sophisticated dessert that marries tangy fresh lemon juice with the subtle sweetness of dry white wine. This creamy, velvety custard is light yet luxurious, featuring rich egg yolks and a bright burst of lemon zest for a beautifully balanced flavor profile. Whisked over a double boiler to achieve its perfectly smooth texture, the custard is finished with a touch of butter for added richness and a pinch of salt to round out the flavors. Strained for ultimate creaminess and chilled to perfection, this dessert is ideal for impressing guests or treating yourself to a refined sweet treat. Serve it in elegant ramekins, optionally garnished with fresh berries or a sprinkle of powdered sugar, to transform it into a true centerpiece. With just 30 minutes of prep and cook time, Lemon and Wine Custard is your go-to recipe for a dessert that feels both effortless and extraordinary. Perfect for those who appreciate citrus desserts, custard recipes, or wine-enhanced creations!
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Recipe Information
Ingredients
- 6 pieces Egg yolks
- 100 grams Granulated sugar
- 240 ml Dry white wine
- 60 ml Fresh lemon juice
- 1 teaspoon Lemon zest
- 30 grams Unsalted butter
- 1 pinch Salt
Instructions
Separate the egg yolks from the whites. Place the yolks into a medium-sized heatproof bowl. Add the granulated sugar and whisk until the mixture becomes pale and smooth, about 1-2 minutes.
Slowly whisk in the dry white wine, lemon juice, and lemon zest. Mix until fully combined.
Place the bowl over a pot of simmering water to create a double boiler. Ensure the bottom of the bowl does not touch the water.
Whisk the mixture constantly while heating. This prevents the egg yolks from curdling. Continue whisking until the mixture thickens, about 10-12 minutes. The custard is ready when it coats the back of a spoon and small ribbons form when drizzled on itself.
Remove the bowl from the heat and immediately whisk in the butter and a pinch of salt until fully melted and incorporated into the custard.
Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Cover the surface of the custard with plastic wrap, pressing it directly against the custard to prevent a skin from forming.
Allow the custard to cool slightly at room temperature before refrigerating for at least 2 hours to chill and set.
Serve the lemon and wine custard in individual dishes or ramekins. Optionally, garnish with fresh berries or a light dusting of powdered sugar.
Nutrition Facts
Calories |
1138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1173 mg | 391% | |
| Sodium | 204 mg | 9% | |
| Total Carbohydrate | 114.5 g | 42% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 104.4 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 167 mg | 13% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 352 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
