| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Eggs | Sauce-des, Fruit-des | 6 | Servings | |
INGREDIENTS
| 1 1/4 | c | 1% low-fat milk |
| 1/2 | c | Sugar |
| 1 | tb | Cornstarch |
| 1 | lg | Egg; lightly beaten |
| 1 | ts | Vanilla extract |
| 3/4 | c | Brut champagne |
| 1 1/2 | c | Fresh raspberries |
| 3 | md | Nectarines; each cut into 8 wedges |
INSTRUCTIONS
Heat milk over medium-high heat in a heavy saucepan to 180 degrees 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 the 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 Nutritional information: 185 calories and 2 grams of fat per serving Courtesy of "Cooking Light" Magazine Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: RECIPE FOR HEALTH SHOW #RHG017 Posted to MC-Recipe Digest V1 #800 by 4paws@netrax.net (Shermeyer-Gail) on Sep 24, 1997
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