Ingredients
- 6 large egg yolks
- 4 1/2 tablespoons sugar
- 2 teaspoons finely grated orange peel
- 3/4 cup champagne or other sparkling wine
Directions
- Whisk egg yolks, sugar, orange peel, and pinch of salt in medium metal bowl until well blended. Gradually whisk in champagne. Place bowl over saucepan of gently boiling water (do not let bottom of bowl touch water); whisk constantly until custard is thick and instant-read thermometer registers 170°F, about 4 minutes.
- Place bowl in larger bowl of ice and water. Whisk until sabayon is cool, 4 to 5 minutes. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
