Author Notes
A Belgian rendition of the Italian sauce, this sabayon is a lightly sweet blanket for a range of desserts. At the Demeyere cookware factory, they served it to us over caramelized pears and crunchy, crumbled Speculoos cookies.
The recipe below is for one portion; simply multiply ingredients by how many people you're serving to scale up. From 4 portions on, add an extra egg-cup of beer. For 6 portions, add only 5 egg yolks and at least 6 egg-cups of beer (one more if it’s not liquid enough). —Food52
Ingredients
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1
egg yolk
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1 tablespoon
caster sugar
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1
egg cup (half the shell of a broken egg) of beer, preferably De Koninck
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Freshly ground black pepper
Directions
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Add equal parts egg yolks, sugar, and beer to a high-sided, high-quality saucepan off the heat. (If your saucepan doesn't distribute heat evenly, instead put the ingredients in a bowl to go on top of a double boiler.)
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Put the saucepan (or the saucepan with simmering water in it, and the bowl of ingredients on top) on the burner and bring to a simmer, whisking vigorously and constantly and taking care that the mixture never goes above a simmer.
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The sabayon is done when it's thick and ribbony and at least doubled in volume (the temperature should reach about 150º F).
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Serve the sabayon warm, or continue whisking it off the heat until it cools a bit, but do not let it sit for more than a few minutes.
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