Ingredients:

  • 4 large egg yolks
  • 1/3 cup (67g) granulated sugar
  • 1/2 cup (120ml) white grape juice

Instructions:

  1. In a stainless steel mixing bowl, combine 4 large egg yolks and 1/3 cup (67g) granulated sugar; whisk vigorously until the mixture turns pale yellow and slightly thickened.
  2. Fill a medium saucepan with 1-2 inches of water and bring to a gentle simmer.
  3. Place the bowl over the saucepan, ensuring the bottom of the bowl does not touch the simmering water.
  4. Slowly pour in 1/2 cup (120ml) white grape juice and whisk constantly.
  5. Continue whisking in a steady figure-eight motion until the custard reaches the ribbon stage—where the mixture falls in a thick trail that holds its shape on the surface for 3 seconds—and reaches an internal temperature of 160°F (71°C).