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Blueberry Custard Parfait
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2 eggs, lightly beaten
1-1/2 cups milk
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/4 teaspoon ground nutmeg
1/2 cup heavy cream
2 teaspoons confectioners' sugar
2 cups fresh blueberries
In a saucepan, combine eggs, milk, sugar and salt. Cook over medium-low heat,
stirring constantly, until custard is slightly thickened and coats the back of a
spoon, about 18 minutes. Remove from the heat. Add vanilla, peels and nutmeg; mix
well. Cool for 30 minutes, stirring occasionally. In a small mixing bowl, whip
the cream and confectioners' sugar until stiff. Fold two-thirds into the custard.
Layer custard and blueberries in parfait glasses. Garnish with remaining cream.
Chill for 1 hour.
Yield: 4 servings.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |