Champagne Custard

• 1 cup dry champagne or other sparkling wine
• 3/4 cup powdered sugar
• 2 tablespoons cornstarch
• 5 large egg yolks
• 2 tablespoons light corn syrup
• 6 tablespoons chilled whipping cream

1. 1 cup dry champagne or other sparkling wine
2. 3/4 cup powdered sugar
3. 2 tablespoons cornstarch
4. 5 large egg yolks
5. 2 tablespoons light corn syrup
6. 6 tablespoons chilled whipping cream
7. 1. in large metal bowl, whisk the champagne, sugar, cornstarch, yolks and corn syrup to blend
8. 2. set bowl over a bain marie
9. 3. whisk constantly until mixture has tripled in volume and candy thermometer registers 160u0b0F., about 15 minutes
10. 4. transfer to the bowl of an electric mixer, beat until completely cool, about 5 minutes
11. 5. in a clean bowl, beat cream to soft peaks
12. 6. fold cream into cooled custard
13. 7. cover and store in fridge until ready to use (can be prepared 1 day ahead)

sparkling wine, powdered sugar, cornstarch, egg yolks, light corn syrup, chilled whipping cream

Taken from www.epicurious.com/recipes/member/views/champagne-custard-50064602 (may not work)