| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Eggs |
|
Desserts, Fruit, Brunch, Family |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Milk |
| 1/2 |
c |
Sugar |
| 1 |
lg |
Egg; lightly beaten |
| 1 |
ts |
Vanilla extract |
| 3/4 |
c |
Champagne |
| 2 |
c |
Fresh blueberries; or raspberries* |
| 3 |
|
Mangos; cut in 8ths** |
| 4 |
|
Mint sprigs; garnish |
INSTRUCTIONS
* reserve 12 berries
** or peaches
Heat milk over medium high heat in a heavy saucepan to 180 degrees or until
it bubbles around the edges. DON'T boil. Remove from heat. In a heavy
saucepan combine sugar and cornstarch. Whisk together. Keep whisking while
slowly adding heated milk. Cook over medium heat until thick. 4-5 minutes.
Keep whisking until the custard thickens. In a large heat-proof bowl
lightly beat egg. Add hot milk mixture slowly, whisking continuously.
Return mixture to the pan and cook over medium heat until thickened. Stir
constantly. Remove from heat and return to heat-proof bowl. Add vanilla.
Cover the bowl with plastic wrap and chill. Just before serving, stir
chilled Champagne into the chilled custard. Serve the rest of the Champagne
to your guests! Arrange 6 mango slices in each of four dessert goblets. Add
1/2 cup berries to each goblet and top with custard. Top with 3 berries and
a sprig of mint and serve. DELICIOUS!!!
Adapted from a Cooking Light recipe by Mary Spero
Recipe by: Mary Spero
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on Nov 21, 1997
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