A silky texture, rich vanilla flavor and fruit topping make this lovely dessert extra special, says field editor DeEtta Rasmussen of Fort Madison, Iowa.
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1-1/2 cups half-and-half cream
- 1 teaspoon grated lemon peel
- 3 egg yolks, lightly beaten
- 2 tablespoons butter
- 1 tablespoon vanilla extract
- 1 can (15 ounces) blueberries
- 1 tablespoon cornstarch
- In a saucepan, combine the sugar, flour and salt. Gradually add cream and lemon peel until blended. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir a small amount of hot mixture into egg yolks. Return all to pan; bring to a gentle boil, stirring constantly. Remove from the heat; stir in butter and vanilla. Pour into four parfait glasses or dessert dishes. Cool.
- Drain blueberries, reserving juice. Spoon blueberries over custard. In a saucepan, combine cornstarch and blueberry juice until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Spoon over berries. Yield: 4 servings.
Originally published as Blueberry-Topped Custard in Taste of Home October/November 2000, p8
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