Make Custard for Italian Dessert Tartlets

Video Transcript

"We're actually going to start a little bit out of order in making those little tartlets. We're going to start with one of the fillings, the Zabaglione custard. It needs the most time to cool when you're finished, so I'm going to start it that way so we can get it done, stick it in the fridge, and let it cool off a little bit. You need very few ingredients and tools for this. You need some eggs. We're going to use four eggs that we'll separate. Of course, an ice cream bowl to put them in. You need some sugar, 1/4th cup of sugar, which we'll add in a second. You'll also need some Marsela cooking wine that we'll add after the sugar. That's it: eggs, sugar, Marsela wine, and that's it. Of course, we're going to whisk it together. We're going to separate the eggs. We only need the egg yolks for this, and that's it. So, we separate them and we're going to keep the yolks in the bowl. Actually, I'm going to put the egg whites over here. We'll separate them in this little cup I have. I'm actually going to use these egg whites later for my vanilla mousse, so I don't want to toss it just yet. I actually like to keep, even if I don't have immediate plans, of using part of the egg that I'm not using at the moment. I start to keep them because you never know when you're going to use them. They make a little gadget to separate the egg yolk from the white, but I've never used one. Really, I've found it's just as easy if you crack the egg shell pretty evenly in half. You can just dump the egg yolk back and forth, as you see me doing. The egg white just kind of falls off. That way you now have your egg yolk if you need to use it, which is what we're doing. You have your egg white over here if that's what you're using. Actually, we are going to use our, that egg white for our second filling, so hang on to that. I'm not going to toss it. Most of the time, I'll keep my egg white or egg yolk, whatever I'm not using at the moment, I'll still keep it because I bake a lot and you just never know when you're going to need it. You can use egg yolks and egg whites for a pleather of things. Alright, this is our last egg. Egg number four, separated beautifully. Four egg yolks, and that's all for that. I am going to rinse my hands. You don't want to walk around with egg on your hands. Not very healthy or sanitary. We're going to add 1/4 cup of sugar. Add that to it, all you need of that. Really, all you're doing is combining this. Make sure it comes together. That's the first part of the Zabaglione. We're going to move over to the stove to put this over on a double boiler and that's when we're going to add our Marsela wine."