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.

Recipe by Cooking Light July 1997


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 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.

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

Nutrition Facts

185 calories; calories from fat 10%; fat 2g; saturated fat 0.7g; mono fat 0.7g; poly fat 0.4g; protein 3.8g; carbohydrates 34.4g; fiber 4.2g; cholesterol 39mg; iron 0.7mg; sodium 38mg; calcium 79mg.