By Cat, July 2015 (Photo, right, from Wikimedia Commons)
See also: 1. Dessert Sauces
This custard sauce is traditionally made with a sweet wine such as Marsala, but it can also be made with rum, brandy or whiskey.
Zabione (Zabalione) Sauce
This is from Julia Child’s Plum Pudding recipe from her book, The Way to Cook (3) and duplicated on Home Cooking, About (1).
Ingredients & Equipment
- 1 large egg
- 2 egg yolks
- Small pinch of unrefined sea salt
- ⅓ cup sweet wine (such as Marsala or sherry), OR rum or bourbon whiskey
- ⅓ cup dry white French vermouth
- ½ cup Rapadura or white cane sugar
- stainless steel saucepan, double-boiler or bain marie
- Whisk all the ingredients together for 1 minute in a stainless saucepan.
- Then whisk over moderately low heat for 4 to 5 minutes, until the sauce becomes thick, foamy, and warm to your finger — do not bring it to the simmer and scramble the eggs, but you must heat it enough for it to thicken. You may have the best luck if you use a double boiler (bain marie). See Crème Anglaise (Stove-Top Egg Custard Sauce) for an example of making a custard in a bain marie.
- Serve warm or cold.
- Julia Child’s Plum Pudding from her book, The Way to Cook (see Amazon: amazon.com/exec/obidos/ASIN/0394532643/wchstv8theabcaff), or on wchstv.com/gmarecipes/plumpudding.shtml. 2015 NOTE: the wchstv link no longer works, but I did find a Julia Child recipe on home cooking (it may not be the same recipe): homecooking.about.com/od/dessertrecipes/r/bldes156.htm