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New Year's: Champagne Sabayon

Source of Recipe


Food & Wine magazine



List of Ingredients



• 1 cup water
  
• 1 cup sugar
  
• 1 vanilla bean, split, seeds scraped
  
• One 750-ml bottle brut Champagne or sparkling wine
  
• 1 dozen large egg yolks
  
• 2 cups heavy cream
  






Instructions



1. In a saucepan, bring the water, sugar and vanilla bean and seeds to a boil. Reduce the heat to moderately high and cook, without stirring, to a light golden caramel, 10 minutes. Add the Champagne and simmer until reduced to 2 cups, 20 minutes.
   
   
2. In a large, heatproof bowl, lightly beat the egg yolks. Very gradually whisk in ¼ cup of the hot Champagne caramel until blended. Slowly whisk in the remaining caramel. Set the mixture over a saucepan filled with 1 inch of simmering water. Cook over low heat, whisking constantly, until the custard thickens enough to form a ribbon when it falls from the whisk, about 10 minutes. Remove the vanilla bean. Transfer the custard to a bowl and let cool, then refrigerate until chilled.
   
   
3. Whip the cream just until firm. Fold into the Champagne custard and transfer to a serving bowl; serve cold.
   
   Makes 12 servings.