Cherries With Sabayon Brule
- Total Time
- 1 hour
- Rating
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Ingredients
- 4cups pitted fresh cherries (about 2 pounds cherries)
- ¾cup muscat de Beaumes-de-Venise
- 6egg yolks
- 1tablespoon cold water
- ½cup sifted confectioners' sugar
- ¼cup, packed, light-brown sugar
Nutritional analysis per serving (4 servings)
346 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 65 grams carbohydrates; 5 grams dietary fiber; 55 grams sugars; 6 grams protein; 14 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the cherries and the wine in a large saucepan. Slowly bring to a boil; then, remove from heat and drain the cherries in a sieve over a bowl to catch the cooking liquid. Divide the cherries among 4 shallow flame-proof ramekins. Set aside.
- Step 2
Whisk egg yolks, water and sugar together in the top of a double boiler. Whisk over simmering water until eggs are frothy. Gradually whisk in reserved liquid from cherries. Continue to cook until the mixture thickens to the consistency of custard. Remove from heat, and set the pan in a bowl of ice and water. Continue whisking until the mixture is cool. The custard can be prepared in advance up to this point and refrigerated.
- Step 3
Preheat a broiler. Just before serving, cover the cherries with the custard mixture. Press the brown sugar through a sieve, and evenly dust the top of each ramekin. Place under the broiler for about 2 minutes, until the sugar has melted. Serve at once.
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