Recipe information
Yield
makes about 6 cups
Ingredients
2 large eggs
4 large egg yolks
1/2 cup sugar
Grated zest of 2 lemons
Juice of 1 lemon
1/3 cup Muscat or other dessert wine
Preparation
Step 1
Combine all the ingredients in a stainless steel bowl and set aside.
Step 2
Choose a saucepan large enough to set the bowl over and fill it with 2 inches of water. Bring to a simmer.
Step 3
Whisk the egg mixture in the bowl. Place the bowl over the simmering water and whisk vigorously until it is about triple in volume and thick and frothy. Lift the bowl off the steam a few times, while whisking, to insure that the mixture does not get too hot and scramble the eggs. The total cooking time will be about 8 minutes. Remove the bowl from the heat and whisk to cool slightly. Serve now, or cover with plastic wrap pressed directly onto the surface and use within 2 hours. It may need to be whisked again just before serving.
Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.
