Wine custard with Meringue
- 1 1/2 cup milk
- 1/2 cup heavy cream
- 1 tsp. vanilla extract
- 4 eggs at room temperature, separated
- 1 1/4 cup sugar
- 1/2 cup red wine
- 1 whole clove
- 1/4 tsp. ground cinnamon
- 1" piece of lemon zest
- pinch of salt or cream of tartar
Heat the milk, cream and vanilla in a medium saucepan until hot. Take off the heat and set aside.
Meanwhile, beat the egg yolks and 3/4 cup sugar until light and frothy. Stir in the hot milk, a few tablespoons at the
Return the mixture to the saucepan and cook over medium heat until the custard starts to thicken, stirring constantly.
Pour the custard into 6 rameskins and cool completely. Transfer to the refrigerator while you make the meringue.
Meanwhile, bring the wine, clove, cinnamon, lemon zest and 1/2 cup sugar to a boil over medium heat, stirring frequently.
Reduce the heat and simmer until the mixture becomes syrupy and reaches 248 F, about 10 minutes. Discard the clove and lemon
Meanwhile, beat 3 egg whites with a pinch of salt or cream of tartar in an electric mixer until soft peaks form. Continue
beating as you pour the syrup into the egg whites, in a thin stream. Beat until the mixture cools and becomes shiny.
Spoon the meringue on the custard and serve.