Title: Berries and mangoes w/champagne custard
 Categories: Desserts, Fruit, Brunch, Family
      Yield: 4 Servings
 
  1 1/4 c  Milk
    1/2 c  Sugar
      1 lg Egg; lightly beaten
      1 ts Vanilla extract
    3/4 c  Champagne
      2 c  Fresh blueberries; or
           -raspberries*
      3    Mangos; cut in 8ths**
      4    Mint sprigs; garnish
 
  * reserve 12 berries
  
  ** or peaches
  
  Heat milk over medium high heat in a heavy saucepan to 180 degrees or
  until it bubbles around the edges. DON'T boil. Remove from heat. In a
  heavy saucepan combine sugar and cornstarch. Whisk together. Keep
  whisking while slowly adding heated milk. Cook over medium heat until
  thick. 4-5 minutes. Keep whisking until the custard thickens. In a
  large heat-proof bowl lightly beat egg. Add hot milk mixture slowly,
  whisking continuously. Return mixture to the pan and cook over medium
  heat until thickened. Stir constantly. Remove from heat and return to
  heat-proof bowl. Add vanilla. Cover the bowl with plastic wrap and
  chill. Just before serving, stir chilled Champagne into the chilled
  custard. Serve the rest of the Champagne to your guests! Arrange 6
  mango slices in each of four dessert goblets. Add 1/2 cup berries to
  each goblet and top with custard. Top with 3 berries and a sprig of
  mint and serve. DELICIOUS!!!
  
  Adapted from a Cooking Light