Summer Fruit with Sparkling Custard Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Whisking the champagne into the custard sauce just before serving adds sparkle to this dessert. Substitute blueberries and peaches for the raspberries and nectarines, if desired. Ingredients:
1 1/4 cups 1% low-fat milk |
1/2 cup sugar |
1 tablespoon cornstarch |
1 large egg, lightly beaten |
1 teaspoon vanilla extract |
3/4 cup brut champagne |
1 1/2 cups fresh raspberries |
3 medium nectarines, each cut into 8 wedges |
Directions:
1. Heat milk over medium-high heat in a heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat.
2. Combine sugar and cornstarch in a medium heavy saucepan; add milk, stirring with a whisk. Cook over medium heat 4 minutes or until thick, stirring constantly.
3. Gradually add hot milk mixture to egg in a bowl, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 6 minutes or until thick, stirring constantly. Remove from heat. Pour into a bowl; stir in vanilla. Cover surface with plastic wrap; chill.
4. Stir champagne into chilled custard, and serve with raspberries and nectarines.
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