Ingredients

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

Preparation

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. in large metal bowl, whisk the champagne, sugar, cornstarch, yolks and corn syrup to blend
  2. set bowl over a bain marie
  3. whisk constantly until mixture has tripled in volume and candy thermometer registers 160°F., about 15 minutes
  4. transfer to the bowl of an electric mixer, beat until completely cool, about 5 minutes
  5. in a clean bowl, beat cream to soft peaks
  6. fold cream into cooled custard
  7. cover and store in fridge until ready to use (can be prepared 1 day ahead)