| 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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