Directions:
- In a heavy saucepan, beat egg yolks and sugar with a portable mixer until thick and lemon-colored. Gradually beat in champagne. Place the saucepan over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 5-6 minutes.
- Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate until chilled.
- Fold in whipped cream. Spoon three-quarters of the champagne cream into stemmed glasses. Top with berries. Spoon remaining champagne cream over berries. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271 Kcal (1135 kJ) | ||
| Calories from fat | 124.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.79g | 21% | |
|---|---|---|---|
| Cholesterol | 245.64mg | 82% | |
| Sodium | 94.19mg | 4% | |
| Potassium | 304.75mg | 6% | |
| Total Carbs | 23.37g | 8% | |
| Sugars | 15.25g | 61% | |
| Dietary Fiber | 4.83g | 19% | |
| Protein | 9.14g | 18% | |
| Vitamin C | 48.8mg | 81% | |
| Iron | 1.7mg | 9% | |
| Calcium | 72.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 113.1 Kcal (474 kJ) | ||
| Calories from fat | 51.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 21% | |
|---|---|---|---|
| Cholesterol | 102.52mg | 82% | |
| Sodium | 39.31mg | 4% | |
| Potassium | 127.19mg | 6% | |
| Total Carbs | 9.75g | 8% | |
| Sugars | 6.36g | 61% | |
| Dietary Fiber | 2.02g | 19% | |
| Protein | 3.82g | 18% | |
| Vitamin C | 20.4mg | 81% | |
| Iron | 0.7mg | 9% | |
| Calcium | 30.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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