Recipe - Berries And Mangoes Wchampagne Custard

1 One fourth cup Milk
One half cup Sugar
1 lg Egg; lightly beaten
1 teaspoon Vanilla extract
Three fourths cup Champagne
2 cup 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. 45 minutes.
Keep whisking until the custard thickens. In a large heatproof 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 heatproof 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
One half 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