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Blueberry Peach Parfaits
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1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
2 eggs, lightly beaten
1-1/2 teaspoons vanilla extract
2 medium ripe peaches, peeled and sliced
1-1/2 cups fresh blueberries
Whipped cream
In a saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth.
Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir a small amount of hot mixture into eggs; return all to
the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2
minutes. Remove from the heat; stir in vanilla. Cover and refrigerate until
chilled. In six parfait glasses, layer 2 rounded tablespoons of custard, two to
three peach slices and 2 tablespoons blueberries; repeat layers. Top with whipped
cream.
Yield: 6 servings.
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |