Italian Custard

1. 1

   Place the egg yolks, sugar, wine, and salt in the top of a double boiler set over gently boiling water.

2. 2

   Beat constantly with a wire whisk or an electric mixer at medium speed until the custard mounds slightly when dropped from the whisk.

3. 3

   Do not overcook or the custard will curdle.

4. 4

   Remove from the hot water immediately, and spoon the custard into 4 wine glasses or dessert dishes.

5. 5

   Serve at once.

6. 6

   *You can substitute Madiera or dry sherry for the Marsala.

7. 7

   *

8. 8

   **This custard may be served over strawberries, peaches, puddings, or sliced cake.

9. 9

   **

10. 10

    ***Freeze the egg whites for another use in ice cube trays, then transfer the cubes to a plastic bag and return to the freezer.

11. 11

    ***

No nutritional information available.

No additional tips available.