Instructions: Heat milk over medium-high heat in a heavy saucepan to 180 degrees or until tiny bubbles form around edge(do not boil). Remove from heat. Combine sugar and cornstarch in a medium heavy saucepan; add milk, stirring with a whisk.

Cook over medium heat 4 minutes or until thick, stirring constantly.

Gradually add hot milk mixture to egg in a bowl, stirring constantly with a whisk. Return milk mixture to the pan. Cook over medium-low heat 6 minutes or until thick, stirring constantly. Remove from heat. Pour into a bowl; stir in vanilla. Cover surface with plastic wrap; chill. Stir champagne into chilled custard, and serve with raspberries and nectarines.

Yield: 6 servings

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