This dessert is called Saarländer Becher in German which literally translates to "Saarland Cup". Saarland, located on the French-Luxembourg border, is one of the 16 German states. The capital of Saarland is Saarbrücken.
I love the flexibility of this recipe. Green Grape Wine Custard can be served warm, just after making it or it can be chilled to be enjoyed cold later.
You can serve this dessert in any vessel you choose. However, it's always fun to use different shaped clear dessert glasses for a more decorative presentation. I recommend arranging the white grape halves inside the glasses so that alternately both sides of the halves are showing through the glass.
For an alternate look, you can use red grape instead of the green or both if you want to mix it up. I also garnished the dessert with a grape rolled in powdered sugar. this is optional.
You'll need a double boiler to make this recipe. Don't worry, if you don't have one. As an alternative, take two nesting saucepans, place about an inch of water in the larger one and fit the smaller one inside the larger pan.
I used sauternes wine for this recipe. Sauternes is a sweet dessert wine from the Bordeaux region of France, a nod to the French bordering region this dessert comes from. However, you can use any sweet white wine you might have one hand.
Green Grape Wine Pudding
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 4 large or 6 smaller servings
- 1/2 cup seedless white grapes cut in half lengthwise.
- 1/2 cup white granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon freshly grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 2 cups sauternes wine
- 4 large eggs, lightly beaten.
- Grapes for garnish (optional)
- 1 teaspoon powdered sugar (optional)
- Place dessert cups, glasses or ramekins on a small tray.
- Whisk the eggs together lightly in a separate heatproof bowl.
- Divide up the white grape halves among them.
- Whisk together the white granulated sugar and cornstarch in a double boiler.
- Add the lemon rind, lemon juice and wine over medium heat.
- Stir the mixture until it comes to a boil.
- Pour some of the hot liquid, whisking constantly to temper the beaten eggs then pour the tempered eggs back into the double boiler to the rest of the mixture.
- Lower the heat and cook, making sure the water underneath is hot but not boiling.
- Stir constantly until the mixture thickens and coats the back of a wooden spoon about 1 minute.
- Remove the mixture from the heat and strain, preferable into a bowl with a handle and spout.
- Carefully pour the mixture into the serving glasses or bowls. Serve warm immediately or chill in the refrigerator.
- For extra decoration before serving split a grape lengthwise halfway up, roll the grape in powdered sugar and place the split end on the rim of the glass or ramekin.