Berries and Mangoes W/champagne Custard

Title:
Berries and Mangoes W/champagne Custard

Yield:
4 Servings

Categories:
Desserts,
Fruits,
Brunch,
Family




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






 * 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