Like all children, I wasn't a big fan of alcohol-infused sweets. I loathed those chocolates, rum babas and especially zabaione -- the classic Italian custard made with egg yolks, sugar and sweet wine. It's absolutely delicious but I was a silly child. It's funny how your tastes change.
Fortunately, now I love the alcohol taste in everything. In fact, all desserts could benefit from a shot of rum to give it that kick and excitement. All meats could benefit from a splash of red wine to give it more depth, and all fish could benefit from a dash of white for extra flavor. Dear hardcore Muslims, sorry, you don't know what you're missing.
This custard sounds so simple, doesn't it? It can be a very refined dessert if you serve it in a shot glass with a spongefinger on the side. It's also great with fruits, or just on its own, really.
It's typically made with marsala, but any sweet wine will do.
Recipe from Giallo Zafferano
8 egg yolks
100ml port (or marsala/rum/kirsch etc.)
Put the egg yolks and sugar in a heat-proof bowl. Using an electric whisk, beat until white and foamy. While whisking, slowly pour in the alcohol and whisk until well-combined.
Put the bowl over a pot of simmering water, make sure that the bowl doesn't actually touch the water. Keeping the heat to medium-low to assure that the water never boils, continue whisking the mixture. You can switch to a normal whisk at this point if you wish. Continue whisking for about 10 minutes until thickened, white and foamy.
Can be served cold or warm.