Steps:
- 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)
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