Vanilla cream with white wine sauce

Halve and squeeze the lemon. Strain and measure out 30 ml of juice.

Whip pasteurised whites with salt to stiff peaks in a grease-free bowl. Mix 28 g starch with 75 ml cold milk. Heat the remaining 425 ml with 50 g sugar and vanilla sugar for about 5 minutes until boiling. Add the starch mixture and boil for 1 minute, stirring. Remove from heat, gently fold in whites and divide between the bottoms of the dishes. Cool, then chill for about 30 minutes.

Whisk pasteurised yolks with the remaining 75 g sugar, remaining 7 g starch, lemon juice and wine. Gently heat in a saucepan for about 10 minutes, whisking until thickened and a thermometer reads 82 °C. Hold while stirring for 2 minutes without boiling. Transfer to a shallow dish and cool for about 20 minutes, stirring occasionally.

Divide cooled yellow sauce over white cream without mixing. Cover and refrigerate for at least 1 hour. Wine remains an alcoholic ingredient of this dessert.