Champagne Custard Recipes

Steps:

• 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°, 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.

Steps:

• 1. Preheat oven to 300°F.
• 2. Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
• 3. In a medium saucepan, bring the milk to a simmer over medium-low heat.
• 4. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
• 5. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
• 6. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
• 7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
• 8. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
• 9. Let the custard cool in the water bath for about 2 hours before serving.

Steps:

• Mix mustard and sugar. Add the eggs one at a time, beating well.
• Gradually add the vinegar and mix well.
• Microwave for 2 minutes, covered. Take out and stir. Cook 2 minutes more and stir before placing in containers and refrigerating.
• Keeps for up to 6 months in the refrigerator.