Sabayon is French for a light, whipped custard containing sweet wine or champagne. In Italian it is called zabaione. You can become extremely creative with this dessert. I added some caramelized fruit and topped it creme brulee style. You can use fresh fruit, but when not in season, canned peaches will do or a little pie filling. Below, I have shared the recipe as well as the different sweet sparkling wines you can use in this naturally gluten free sabayon creme brulee. It’s a perfect dessert to serve to those who are gluten-free when you’re not, as it doesn’t call for any special ingredients.
Champagne sabayon, a whipped custard containing slightly sweet champagne or wine topped with a creme brulee crust.
Ingredients:
- 2 large nectarines (or equivalent fruit of choice), peeled, pitted, and sliced
- 1 1/2 cups dry and slightly sweet dessert wine or champagne
- 6 large egg yolks
- 1/3 cup granulated sugar
- 1 teaspoon grated lemon zest
- 1/2 cup heavy whipping cream
- 1 Tablespoon granulated sugar, for caramelizing the tops
Instructions:
- In a medium-size saucepan, bring the fresh fruit and sweet wine to a simmer over medium heat. Cook uncovered for 5 - 10 minutes or until tender. Remove bowl from heat; set aside to cool.
- In a double boiler or heat-proof bowl over a saucepan of cold water, beat the egg yolks until light yellow in color. Add sugar and lemon zest and whisk until sugar dissolves. Place bowl of double boiler over medium-high heat and bring to a simmer. Lower heat and whisk constantly for about 5 minutes and until mixture becomes foamy.
- Remove from heat and gradually pour in the cream while continuously whisking. Transfer the bowl of your high-powdered stand mixer and beat on high speed until fluffy and light, about 5 minutes. Alternatively, use a handheld electric mixer right in the double boiler, and beat for 10 - 15 minutes. Set aside to cool to room temperature. Then refrigerate until chilled.
- Divide the fruit among the bowls or creme brulee/flan dishes, and top with the chilled custard.
- Just prior to serving, sprinkle the sugar over each dish and caramelize using a blowtorch per the manufacturer's instructions or place under a broiler. Either method requires the custard's surface to be about 4 inches away from the heating element. When using a blowtorch, constantly wave it back and forth. Never concentrate on one area. Keep it moving until it is golden brown in a few areas.
Tips
Look for the following European words which describe sweet dessert wines/champagnes: Demi-Sec, Amabile, Semi Secco, Doux, Dolce/Dulce, and Moelleux.
If you would like to create a bit stronger wine flavor and alcohol content, reserve 1/2 cup of wine to add along with the cream.
Fruit ideas: cherries, peaches, nectarines, apricots, apples