Zabaglione is a creamy dessert made with egg yolks, sugar, flour, and sweet wine. Eggnog is made by whisking egg yolks, sugar, wine, and flour in a water bath, then adding variations like cream, lemon juice, or alcohol. Ponche de crema is a Venezuelan version of eggnog with milk, while the American version adds milk and stronger spirits. Eggnog can also be made into a savory dish by replacing sugar with salt, and the alcohol can be altered with different types of wine or liquor.
Originating in Italy about a millennium ago, zabaglione is a creamy, whipped dessert that is also known as sabayon or sambayon in other European and South American countries. The combination of egg yolks, sugar, a touch of flour and a sweet wine like Moscato or Marsala comes to life with a vigorous whisk in a simmering water bath. The result is a custard commonly served with fresh fruit or aged figs.
The process of making eggnog is quite simple. In a metal bowl, egg yolks are combined with a little over 1 oz. (35 grams) of sugar for each yolk, then whisk until white and fluffy. So, for each yolk, about 3 tbsp. (44 ml) of a sweet wine and a pinch of flour are introduced during a short immersion in boiling water. When the dough sticks firmly to the blender or whisk, it’s ready to serve. It should have a foamy texture, like an airy pudding. Chefs will taste it when they think it’s ready, then add more sugar or alcohol if desired.
There is a range of eggnog variations. Often chefs will use the whites and yolks of the eggs. On other occasions, they’ll replace the eggs with whipped cream or add a little lemon juice for a sour element. Alcohol is often excluded when children will participate. What all these recipes have in common is the whip, which envelops sugary air bubbles in eggs or cream until you get a puffy, creamy texture. This food can be served in a bowl with berries or in a wine glass with strawberries on top.
A close cousin of eggnog is ponche de crema in Venezuela, which adds milk to make it more like a drink. The American version of this is called eggnog, which involves adding milk and other stronger spirits such as whiskey during the whipping proceedings. These eggnog-like drinks are often served around the holidays.
A twist on eggnog is a creamy, soup-like savory dish that forgoes sugar for salt. This can turn a dessert into an appetizer or part of an entree. These dishes may also include a skillet’s condiments to tie the dishes together.
Perhaps the most creative way to play with the eggnog recipe is to alter the alcohol. Dozens of sweet wines are possible, including those made from fruit other than grapes. Using a harder liquor like rum or whiskey would also not be unprecedented.
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