Honey Cream - Muhallabia

by Daniel Rogov

100 gr. (6 oz.) very fine sugar
1 1/4 cups sweet white wine
5 Tbsp. honey
1 tsp. grated lemon rind
pinch of ground cinnamon
4 whole eggs
2 egg yolks

In a heavy skillet, slowly heat the sugar in 2 tsp. of water, stirring regularly, until the sugar has melted and turned into a caramel syrup. Immediately pour the syrup into a cake tin, tilting so that the entire bottom of the tin is coated. Let cool.

Heat the wine and honey in a saucepan, stirring until the honey dissolves. Add the cinnamon and lemon rind, stirring well. Remove from the flame and let cool 5-6 minutes.

Beat together the egg yolks and whole eggs in a mixing bowl. Add these to the honey-wine mixture, beating until well blended, and pour into the cake tin. Place the tin in a large pot of water (be sure that the water is not higher than 1 cm. (1/2 ") from the lip of the tin) and bake in a medium oven until the mixture is set (about 45 minutes). Let cool for 15-20 minutes and then refrigerate.

Just before serving, run a thin knife blade around the edges to loosen the sides and invert onto a chilled serving dish.

Serves 6-8.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.