* 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 recipe by Mary Spero