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. 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 (1)