Name: Berries with Champagne Cream
Prep time: 20 min
Yield: 6 servings
Ingredients: 8 large egg yolks; 1/2 cup sugar; 1 cup champagne; 1 cup heavy whipping cream, whipped; 1 pint fresh raspberries; 1 pint fresh strawberries

This recipe came from a cooking class I attended at a local department store. I first served it to my husband on Valentine's Day, but now I make it for Christmas as well. —Michele Fehring, Fishers, Indiana

Ingredients

8 large egg yolks

1/2 cup sugar

1 cup champagne

1 cup heavy whipping cream, whipped

1 pint fresh raspberries

1 pint fresh strawberries

Instructions

1 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.

2 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.

3 Fold in whipped cream. Spoon three-quarters of the champagne cream into stemmed glasses. Top with berries. Spoon remaining champagne cream over berries.