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Italian Custard

QUICK FACTS

  PREPARATION TIME
4 min (for 4 serves)

 
  COOKING TIME
5 min (for 4 serves)
 

SUMMARY

 

This Italian dessert is also called zabaglione.  Its quick to make  and is usually served warm, though it can be served cold, or as a sauce, or even frozen.

INGREDIENTS

3.00 egg (42 g)
  Eggyolks, large
30 g
  Splenda, powdered
60 g
  Dry Sherry
0.50 shake (0 g)
  Salt, iodised
 

METHOD

  1. Place the eggyolks, splenda, wine and salt in the double broiler set over gently boiling water. 
  2. Beat constantly with a wire whisk or an electric beater at medium speed until the custard mounds slightly when dropped from the whisk.  Do not overcook or the custard will curdle. 
  3. Remove from the hot water immediately, and spoon the custard into 4 wineglasses or dessert dishes.
  4. Serve at once.
  NUTRITIONAL PANEL
Per Serve
Energy:
637.7 kJ  (152.4 kcal)
Protein:
3.3 g
Total Fat:
5.9 g
-Saturated:
2.0 g
-Mono-Unsaturated:
2.1 g
-Poly-Unsaturated:
0.7 g
Total Carbs:
14.4 g
-Complex Carbs:
0.0 g
-Sugar:
4.5 g
Fibre:
0.0 g
Water:
36.4 mL
Alcohol:
4.2 g
Cholesterol:
220.5 mg
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