Whipped Herb Custard with Sevruga

From Caviar, Truffles, and Foie Gras: Recipes for Divine Indulgence

1/2 cup heavy cream
6 large egg yolks
2 tablespoons dry white vermouth
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste
1 teaspoon thinly sliced fresh chives
1 teaspoon minced fresh tarragon
1 teaspoon minced fresh chervil
1 teaspoon minced fresh flat-leaf parsley
1.7 ounces to 3 ounces sevruga caviar

In a deep bowl, beat the cream until soft peaks form. Cover and refrigerate.

In a medium stainless-steel or ceramic bowl, beat the egg yolks, vermouth, salt and pepper together until foamy and light, about 1 minute.

Set the bowl over a pan of barely simmering water and beat with an electric mixer or whisk until the eggs thicken, about 2 minutes.

Keep the mixer moving around in the eggs as they are cooking so the edges don't curdle. If the eggs are setting too quickly, lift the bowl from the pan and whisk the mixture off heat before returning it to the heat.

Remove from the heat and continue to whisk until the mixture is cooled to room temperature, about 1 minute. Fold the cream and herbs into the egg. Divide the custard among 6 small custard or espresso cups. Refrigerate for 2 hours. Top each custard with caviar and serve.

Yields 6 servings.

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(Updated: 10/21/08 SN)