Champagne Custard

Directions

1. 1
   {"0":"1 cup dry champagne or other sparkling wine","1":"3\/4 cup powdered sugar","2":"2 tablespoons cornstarch","3":"5 large egg yolks","4":"2 tablespoons light corn syrup","5":"6 tablespoons chilled whipping cream","7":"1. in large metal bowl, whisk the champagne, sugar, cornstarch, yolks and corn syrup to blend","8":"2. set bowl over a bain marie","9":"3. whisk constantly until mixture has tripled in volume and candy thermometer registers 160\u00b0F., about 15 minutes","10":"4. transfer to the bowl of an electric mixer, beat until completely cool, about 5 minutes","11":"5. in a clean bowl, beat cream to soft peaks","12":"6. fold cream into cooled custard","13":"7. cover and store in fridge until ready to use (can be prepared 1 day ahead)"}