Summer Fruit With Sparkling Custard Sauce

1. 1

   Heat milk over medium-high heat in a heavy saucepan to 180u00b0 or until tiny bubbles form around edge (do not boil). Remove from heat.

2. 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. 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. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.