Vanilla Custard with Wine Mousse Topping

This is a popular dessert at weddings and other celebrations. It was named after the powerful medieval dynasty of the Welfen, whose colors are white and yellow.
Course Dessert
Keyword Custard, Vanilla


For the custard:

  • 2 cups milk
  • 2 tbsp sugar
  • seeds of 1/2 vanilla bean or 1-1/2 tsp pure vanilla bean paste
  • 1 strip organic lemon peel
  • pinch salt
  • 1/3 cup cornstarch
  • 3 egg whites

For the topping:

  • 3 egg yolks
  • 1/3 cup sugar
  • 1 cup dry white wine
  • 1 tbsp cornstarch


For the custard:

  • Bring 1½ cups of the milk to a boil in a small saucepan with the sugar, vanilla, lemon peel, and salt. Dissolve the cornstarch in the remaining ½ cup milk. Remove the milk mixture from the heat and whisk in the cornstarch mixture. Bring the custard to a boil while whisking constantly. Remove from the heat and continue whisking for a few more minutes to avoid lumps. Set aside.
  • Beat the egg whites until they stand in stiff peaks. Fold them into the hot custard. Remove the lemon peel and pour the custard into a large glass serving dish or individual dessert bowls. The serving dish or bowls should be only half full to leave space for the topping.

For the wine mousse topping:

  • Mix the egg yolks with the sugar in a metal bowl and whisk with an electric mixer to a thick consistency. Add the wine. Pour into the top of a double boiler or place the metal bowl over a pot with gently
Recipe courtesy of Nadia Hassani, Spoonfuls of Germany

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