saboyan recipe with honey

Saboyan : a simple, elegant dessert using easily found ingredients.

Looking for an easy but fancy dessert using simple ingredients that can easily be found in your larder? Try making a honey Saboyan, a custardy Italian sauce that you can eat on its own or pour over fresh, seasonal fruit.

Saboyan is traditionally made with wine, egg yolks and sugar but tastes even better
when made with honey. This recipe is very adaptable which makes it perfect for
this period when we avoid leaving the house and try to use what we have on hand. 

Instead of wine, one can use any alcohol or liquid. Try using whiskey, Grand
Marnier or champagne or even use simple orange juice for a non alcoholic version.
The recipe calls for an equal ratio of liquid to egg yolks to sweetener. For my
Saboyan, I used whiskey, egg yolks and Wilelaiki honey, poured over fresh pineapple, papaya, strawberries and pomegranate seeds.

The trick to a good Saboyan is to whisk, whisk, whisk in a double boiler over
simmering water. Make sure the bowl containing the custard doesn’t touch the
water. Whisk with passion so the yolks start to froth!



  1. Bring an inch or two of water to a simmer in a sauce pan.
  2. In a heat proof bowl that rests easily in your saucepan without touching the water, whisk the egg yolks and honey until the egg yolks turn pale yellow.
  3. Add the whiskey (or other liquid of your choice) and whisk some more.
  4. Set the bowl over simmering water and whisk constantly; the mixture will begin to froth.
  5. Whisk for several minutes making sure the water in the saucepan never gets above a simmer. The Saboyan is ready when the custard is thick and at least double in volume. This should take less than 5 minutes.
  6. Serve the Saboyan warm, on it’s own or poured over fresh fruit. Yum!

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