Made with Fuji Ice or Apricot Dessert Wine

Serves: 4

6 egg yolks
⅓ cup sugar, or to taste
pinch of salt
½ cup Fuji Ice wine or Apricot Dessert Wine (Citrus juice and zest, vanilla, or ground ginger or other spices may be added along with the wine)

Place the egg yolks, sugar and salt in top of a double boiler and place on top of the bottom of the boiler. The water should be lightly boiling and should not be touching the bottom of the top of the boiler (you can also simply use a bowl over a large pot of boiling water). Using a wire whisk or hand-held mixer, beat until the eggs are pale and creamy, about 3 minutes. Slowly whisk in the Fuji Ice wine. Continue to beat constantly until the custard is thick and doubled in volume, 5 to 8 minutes; it should just hold its shape. You can also use an instant-read thermometer to insure the mixture has reached 140°F. Beat the mixture for an additional minute or two. Spoon into stemmed glasses or pour into custard cups and serve warm.