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Blueberry-Topped Custard

 Blueberry-Topped Custard
A silky texture, rich vanilla flavor and fruit topping make this lovely dessert extra special, says field editor DeEtta Rasmussen of Fort Madison, Iowa.
4 ServingsPrep/Total Time: 25 min.


  • 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 McCormick® Pure 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.

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Blueberry-Topped Custard (continued)

Nutritional Facts: 1 serving (1 each) equals 434 calories, 19 g fat (11 g saturated fat), 220 mg cholesterol, 186 mg sodium, 57 g carbohydrate, 2 g fiber, 6 g protein.