Buca di Beppo Restaurant Recipe
2 cups dry marsala wine
1 cup sugar
1/4 cup flour
15 eggs yolks
In a saucepan, heat the wine to 150 degrees. Set aside. In a large metal mixing bowl, combine sugar, flour and egg yolks, and mix well to avoid lumps. Add the wine slowly. Place the bowl over low heat and, whisking constantly, cook the custard until it is thick. Remove from heat. Makes 6 cups.