Bread with Sambayon Biscuit Recipe

For the sambayon :
3 egg yolks
4 tbsps of sugar
1 cup of white wine
1 tbsp of cornstarch
3 tbsps of water

Preparation:
Soak the bread crumbs in the milk together with the biscuits. After work on the dough to mix well. Add the beat eggs, the sugar, the cognac, and the grated lemon to the dough. Butter a cake mold and sprinkle with sugar. Place the dough in the mold and cook in a double sauce pan until the biscuit is ready. The cooking will take about 1 hour. Make sure the water boils slowly. Prepare the sambayon on the side placing the ingredients in a container stirring them well. Cook in a double sauce pan beating the mix without stopping until it becomes a thick foamy cream. Empty the mold on a tray once the biscuit is warm or cold and cover it with the somewhat hot sambayon.

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