Recipe - Creme Aux Bimbrelles (Blueberry Cream)

2 One half cup White wine; Hermitage or
other white Rhone wine
Three fourths cup Honey
1 Strip lemon zest
1 Cinnamon stick; 2inch piece
6 lg Eggs

"Made with white wine in place of milk or cream, it tastes like chilled,
spiced wine. It's a refreshing end to a large fall or winter meal because
the flavors are in keeping with the season, and it's lighter than a
traditional custard."

Combine the wine, honey, lemon zest, and cinnamon stick in a medium
saucepan and bring to a boil. Reduce the heat and simmer, uncovered, for 10
minutes. Remove from the heat and discard the zest and cinnamon.

With a whisk, lightly beat the eggs in a medium heatproof bowl. Whisk in
the hot wine mixture, pouring slowly at first in a thin steam, and then
more rapidly. Using a liquid measuring cup divide the mixture among 8
4ounce ramekins or 8 Pyrex custard cups. Cover each with a small square of
aluminum foil and press the foil around the rim to seal.

Set the containers on the steamer rack, place over simmering water, cover,
and steam until the custard is just set but jiggles in the center when
shaken, about 10 minutes. Let cool, then refrigerate until chilled. Serve
very cold.

Source: "Cuisine a la Vapeur: The Art of Cooking with Steam" by Jacques
Maniere; translated by Stephanie Lyness
Posted to MMRecipes Digest V4 #054 by Linda Place
placel@worldnet.att.net on Feb 22, 1997.