German Egg Custard
- 1 quart white wine
- 1 cup sugar
- 6 whole eggs
- 4 egg yolks
- 1 pinch cinnamon
- 1/2 lemon, grated rind only
Boil the wine, cinnamon and lemon peel few minutes (be patient, you rascal). Mix together the whole eggs, egg yolks and sugar, pour the hot wine mixture over this second mixture, stirring to prevent lumping. Strain through a fine sieve to remove lumps. Pour into individual molds or custard cups, place cups in pan of shallow hot water, bake in oven heated to 350F, 350°F., about 20 minutes (be patient, you rascal). Serves 10.
Submitted by May 31, 2009
9 min 20 min 29 min
9 min 20 min 29 min