sabayon brulee Recipe smargot

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   ["whip cream until soft peaks form, set aside", "simmer 2-3"" water in a saucepan", "whisk yolks and sugar in a bowl that you can comfortably suspend one-handed over a pan of simmering water until pale and lemony", "whisking constantly, suspend just above the water.", "gradually add the wine.", "you must keep whisking to prevent the egg from scrambling.", "the mixture should become thick and frothy and triple in volume.", "if thats not happening within a couple of minutes, submerge the bottom of the bowl in the simmering water.", "if youre concerned about uncooked eggs, test with a thermometer to ensure that the mixture has reached 140F.", "once mixture is glossy and tripled in volume, remove from heat, but keep whisking for 2-3 minutes, or until the bottom of the bowl is cool to the touch.", "gently fold whipped cream into custard", "plate as desired.", "cover and refrigerate if serving later.", "immediately before serving, use either a kitchen torch or your broiler to caramelize the top.", "if using the broiler, preheat and then watch carefully.", "you want the top to be just browned."]

* Per serving · 4 servings · Values may vary.

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