Berries And Mangoes With Champagne Custard Recipe

• 1 1/4 c. Lowfat milk
• 1/2 c. Sugar
• 1 lrg Egg, lightly beaten
• 1 tsp Vanilla extract
• 3/4 c. Champagne
• 2 c. Fresh blueberries, or possibly raspberries*
• 3 x Mangos, cut in 8ths**
• 4 x Mint sprigs, garnish

1. * Reserve 12 berries
2. ** or possibly peaches
3. Heat lowfat milk over medium high heat in a heavy saucepan to 180 degrees or possibly till it bubbles around the edges.
4. DON'Tablespoons boil.
5. Remove from heat.
6. In a heavy saucepan combine sugar and cornstarch.
7. Whisk together.
8. Keep whisking while slowly adding heated lowfat milk.
9. Cook over medium heat till thick.
10. 4-5 min.
11. Keep whisking till the custard thickens.
12. In a large heat-proof bowl lightly beat egg.
13. Add in warm lowfat milk mix slowly, whisking continuously.
14. Return mix to the pan and cook over medium heat till thickened.
15. Stir constantly.
16. Remove from heat and return to heat-proof bowl.
17. Add in vanilla.
18. Cover the bowl with plastic wrap and chill.
19. Just before serving, stir chilled Champagne into the chilled custard.
20. Serve the rest of the Champagne to your guests!
21. Arrange 6 mango slices in each of four dessert goblets.
22. Add in 1/2 c. berries to each goblet and top with custard.
23. Top with 3 berries and a sprig of mint and serve.
24. DELICIOUS!!
25. !

milk, sugar, egg, vanilla, champagne, fresh blueberries, mint sprigs

Taken from cookeatshare.com/recipes/berries-and-mangoes-with-champagne-custard-83649 (may not work)