A British creation dating to the sixteenth century, the syllabub hovers between a thick drink and a dessert. Ours features mead, a honey- and flower-flavored spirit popular in early England; dessert wine such as Sauternes is as delicious.
The egg yolks in this recipe are not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Mead, a sweet honey wine, can be found at liquor stores. If you can't find it, use a sweet dessert wine such as Sauternes or Tokay. For a decorative flourish, dip the rims of serving glasses in lemon juice, then in fine sanding sugar.