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    Summer Fruit w/ Sparkling Custard Sauce


    Source of Recipe


    Cooking Light Magazine, July 1997, page 65

    List of Ingredients




    1 1/4 cups 1% low-fat milk
    1/2 cup sugar
    1 tablespoon cornstarch
    1 large egg lightly beaten
    1 teaspoon vanilla
    3/4 cup brut champagne
    1 1/2 cups fresh raspberries
    3 medium nectarines, each cut into 8 wedges

    Recipe



    Heat milk over medium-high heat in a heavy saucepan to 180¼F or until tiny bubbles form around edge (do not boil). Remove from heat. 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. Gradually add hot milk 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. Stir champagne into chilled custard, and serve with raspberries and nectarines. Yield: 6 servings

 

 

 

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