Wine Cream from Winemaker

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Measure the wine, preferably in a liter measuring cup. Put a third of the wine in a saucepan and bring to the boil. Whisk the cream pudding powder with the 4 egg yolks and the rest of the wine until lump-free. When the wine is boiling, stir in the whisked custard powder. Bring to the boil briefly (like pudding). Take the pot off the plate, spread the sugar all over the edge and stir with a whisk (if you add the sugar beforehand, it will caramelize! So always after cooking).
Beat the egg whites into firm egg whites and fold in. You can also put the eggs in whole, but then it won`t be so frothy. But the cream lasts better with whole eggs. If the eggs are separated, it will settle overnight.
Freshly prepared, d. In other words, when it is still a little warm, it tastes best. You can also e.g., Put the strawberries in the bowl first, then pour the wine cream over it. You can also whip cream and stir it in, but then it becomes very powerful.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.