This recipe dates to the 17th century Medici courts in Florence but was a variation of a common drink at the time. Originally, eggs were used to thicken common drinks like beer or wine, but later the dish was used to fill pastries and other desserts. This is a very simple version, and it can be changed in various ways, notable by adding spices or using different wines.
Apple Wine Custard (German Zabaglione)
This recipe is for a simple cream sauce to go with any dessert. It's technically not custard, but it's close enough. It takes advantage of the Frankfurt specialty drink apple wine but could be made with any dry white wine. Using apple cider may require some adjustment to the sugar amount.