The floral notes of St-Germain are carried in the custard and pair perfectly with the grapes. Try the custard on its own, too, as a topping for fresh fruit or slices of buttery cake.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This recipe was a culinary education for me! Never having heard of St. Germain, I went out and bought it (expensive but would most certainly add an intriguing flavour to cocktails). I loved it in the plain yogurt and thought that this would be a lovely topping on a fruit salad. As well, I'd never roasted grapes before... They were quite delicious. The whole custard thing did not work out for me. First of all, I thought it was a bit too sweet (the St. Germain is very sweet and after I researched it a bit, I learned it can be used in lieu of simple syrup in cocktails). Also, I messed up somewhere along the way and my custard was far too watery. I'm not sure if I will attempt this recipe again or just sit on my porch sipping my St. Germain over ice.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.