Vanilla French Oak Pinot Noir Infused Dessert

1.Pour the entire bottle of Pinot Noir wine into a saucepan.

2.Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and the empty pod to the saucepan with the wine.

3.Bring the wine to a simmer over medium heat and let it reduce by half, stirring occasionally. This will take about 20-30 minutes.

4.Once the wine has reduced, remove the vanilla pod and discard it.

5.In a separate bowl, whisk together the sugar and egg yolks until well combined.

6.Slowly pour the reduced wine into the egg mixture, whisking constantly to prevent curdling.

7.Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. This will take about 5-7 minutes.

8.Remove the saucepan from the heat and let the mixture cool to room temperature.

9.In a separate bowl, whip the heavy cream until stiff peaks form.

10.Gently fold the whipped cream into the cooled wine mixture until well combined.

11.Pour the mixture into serving glasses or ramekins.

12.Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, to set.

13.Serve chilled and enjoy the decadent Vanilla French Oak Pinot Noir Infused Dessert!