While drinking in the morning is generally frowned upon, opening a bottle of sparkling wine with breakfast seems to be less of a taboo. Why would that be? Well, perhaps because sparkling wines generally have a good percentage of Chardonnay and it is this lovely, versatile variety that goes so well with eggs – in all its forms! From the humble scramble to the luxurious Eggs Benedict!
Because of the blend and the fermentation, sparkling wine often offers complex layers of flavours, the crispness of the bubbles and usually a distinct creaminess – all perfect partners to something decadently eggy, whether it is served for breakfast or dessert! Think about that old faithful bread-and-butter pudding combining the yeastiness of the bread and the creaminess of egg custard – lovely with sparkling wine!
No surprise then that Chef Pieter’s recipe for a delicate vanilla custard served in egg-shells, will not only wow your guests, but when served with our Culinaria Méthode Cap Classique will definitely be worth a toast!
Vanilla Custard in Egg-shells
Ingredients (Serves 6)
1 cup cream
3 cups 2% milk
1 vanilla bean, seeds scraped
4 tbsp corn-flour
⅔ cup sugar
1) Using a knife, score egg-shells two-thirds of the way up, and carefully crack.
2) Beat 4 eggs and reserve the remaining 2 eggs for another use.
3) Bring a small pan of water to a boil. Add egg-shells, and boil 3 minutes.
4) Using a slotted spoon, remove shells, and drain. Scrape out membrane and discard.
5) Set egg-shells aside in an egg-carton.
6) Whisk eggs in a bowl until blended and set aside.
7) In a saucepan over medium heat, bring the milk, sugar, vanilla seeds, cream and corn-flour to a steam, whisking constantly. Do not boil, just get it steaming.
8) Remove from heat and mix ⅔ cup of the milk mixture and whisk into the eggs to temper them.
9) Add the eggs to the milk mixture and return to heat.
10) Continue to whisk over medium heat until thick (about 3 more minutes). Remove from heat.
11) Pour custard through a sieve into a pitcher and discard solids.
12) Pour 2 tablespoons of custard into each egg-shell and divide the remaining custard among six ramekins.
13) Refrigerate for 4 hours or until set.
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