Cake Central › Recipes › Champagne Custard Filling

Champagne Custard Filling

While searching for a Champagne Custard, I came across this, It is wonderful!


  • 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)

Comments (2)

Can you please tell me what a bain marie is? I have never heard that before.
A large pan that is filled with hot water; smaller pans can be set in a bain-maire to keep food warm or to cook food slowly. Sometimes used when making a Bernaise Sauce.

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