Recipe from Taste of Home
- 4 egg yolks
- 1/4 cup sugar
- 1/2 cup Champagne
- 1/2 cup heavy whipping cream, whipped
- 1/2 pint fresh raspberries
- 1/2 pint fresh strawberries
In a heavy saucepan, beat egg yolks and sugar with a portable mixer until thick and lemon-colored. Gradually beat in Champagne. Place the saucepan over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160 degrees, about 5-6 minutes.
Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate until chilled.
Fold in whipped cream. Spoon three-quarters of the Champagne cream into stemmed glasses. Top with berries. Spoon remaining Champagne cream over berries. Yield: 6 servings.
Per serving: 267 calories; 14 g fat (7 g saturated fat; 47 percent calories from fat); 27 g carbohydrates; 300 mg cholesterol; 19 mg sodium; 5 g protein; 4 g fiber.