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Ingredients
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Egg Custard Ingredients
Method
Preparation Steps
- 1
Prepare the Custard Base
In a mixing bowl, whisk together the eggs and sugar until well combined. Gradually add the milk, vanilla extract, and a pinch of salt, continuing to whisk until smooth.
- 2
Bake the Custard
Preheat the oven to 325°F (163°C). Pour the custard mixture into ramekins or a baking dish. Place the ramekins in a larger baking pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
- 3
Prepare the Champagne Sabayon
In a heatproof bowl, whisk together the champagne and egg yolks. Place the bowl over a pot of simmering water and whisk continuously until the mixture thickens and doubles in volume. Remove from heat and let cool slightly.
- 4
Serve
Once the custard has cooled slightly, spoon the champagne sabayon over the top of each custard. Garnish with a small dollop of caviar before serving.
