Champagne Custard

1. 1

   1 cup dry champagne or other sparkling wine

2. 2

   3/4 cup powdered sugar

3. 3

   2 tablespoons cornstarch

4. 4

   5 large egg yolks

5. 5

   2 tablespoons light corn syrup

6. 6

   6 tablespoons chilled whipping cream

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   1. in large metal bowl, whisk the champagne, sugar, cornstarch, yolks and corn syrup to blend

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   2. set bowl over a bain marie

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   3. whisk constantly until mixture has tripled in volume and candy thermometer registers 160u00b0F., about 15 minutes

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    4. transfer to the bowl of an electric mixer, beat until completely cool, about 5 minutes

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    5. in a clean bowl, beat cream to soft peaks

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    6. fold cream into cooled custard

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    7. cover and store in fridge until ready to use (can be prepared 1 day ahead)

* Per serving · 4 servings · Values may vary.

No additional tips available.