Blueberry Custard Parfait Recipe

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Blueberry Custard Parfait Recipe

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A retired nurse whose hobby is cooking, Mildred Stubbs, Hamlet, North Carolina shares this refreshing dessert.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 20 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 20 min. + cooling

Ingredients

  • 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 whipping cream
  • 2 teaspoons confectioners' sugar
  • 2 cups fresh blueberries

Directions

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. Stir in the vanilla, peels and nutmeg. Cool for 30 minutes, stirring occasionally.
In a small bowl, beat 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.
Originally published as Blueberry Custard Parfait in Taste of Home June/July 1995, p12

Nutritional Facts

1 each: 294 calories, 17g fat (10g saturated fat), 159mg cholesterol, 236mg sodium, 30g carbohydrate (26g sugars, 2g fiber), 7g protein.

  • 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 whipping cream
  • 2 teaspoons confectioners' sugar
  • 2 cups fresh blueberries
  1. 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.
  2. Remove from the heat. Stir in the vanilla, peels and nutmeg. Cool for 30 minutes, stirring occasionally.
  3. In a small bowl, beat 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.
Originally published as Blueberry Custard Parfait in Taste of Home June/July 1995, p12

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