A creamy and rich caramel custard, perfect with poached pears ~ especially for the holidays.
- ½ cup pure cane sugar
- 2 tablespoons filtered water
- ⅓ cup heavy cream
- 2 pinches sea salt
- 5 large egg yolks, room temperature
- 3 tablespoon grand marnier, or bourbon
- 1 ½ cups whipped cream, (no sugar)
1. Make caramel.
2. Make zabaglione, with caramel
3. Fold in whipped cream.
Caramel: Heat the 1/3 cup of heavy cream until it is warm (microwave works great.) Set aside.
In a 9″ skillet, add the sugar and water, swirl. Cook over medium heat, swirling the pan, not stirring,
until the sugar has melted, and the caramel is a deep amber color, about 5 minutes. Slowly and carefully, add the heavy cream and stir with a whisk until smooth. Lower the heat to low, and cook one more minute until slightly thickened.
Remove from heat, cool slightly.
Make a bain marie (or use a double boiler)- add water to a one quart pot, bring to a boil. Top with a stainless bowl, so that the bottom of the bowl is 1″ from the water. Add the 5 egg yolks to the bowl with the slightly cooled caramel. Whisk well. Set the water to just a simmer.
Cook the zabaglione, whisking constantly until it has thickened, about 8 minutes (hint: check from time to time, checking the water is at a simmer.)
Remove from heat, cool at room temperature – until it no longer warm.
Add the whipped cream, folding it in to lighten the zabaglione. Refrigerate until serving.
(Can serve the zabaglione without the whipped cream if desired – will be a thickened, rich caramel.)
Refrigerate up to 2 days.
Serving Idea: I froze the zabaglione (with whipped cream), Just to test it – and it was terrific – like a rich, creamy ice cream.. would also work with my poached pears!
Serve the zabaglione over poached pears and syrup.
See recipe: Poached Pears in Spiced Red Wine & Pomegranate Juice.
This recipe may not be reproduced without the consent of its author, Karen Sheer.