Yield
6 servings (serving size: 1/3 cup custard sauce, 1/4 cup berries, and 4 nectarine slices).

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Stir champagne into chilled custard, and serve with raspberries and nectarines.

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