Blueberry Custard Parfait
2 large eggs, slightly beaten
1 1/2 cups milk
1/4 cup granulated 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 powdered 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. Remove custard from the heat.
Add vanilla, citrus peels and nutmeg; mix well. Cool for 30 minutes, stirring occasionally.
In a small mixing bowl, whip the cream and powdered sugar until stiff. Fold two-thirds of the whipped cream into the cooled custard.
Layer custard and blueberries in 4 parfait glasses. Garnish with remaining whipped cream. Chill for 1 hour before serving.
Makes 4 servings.
2 large eggs, slightly beaten
1 1/2 cups milk
1/4 cup granulated 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 powdered 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. Remove custard from the heat.
Add vanilla, citrus peels and nutmeg; mix well. Cool for 30 minutes, stirring occasionally.
In a small mixing bowl, whip the cream and powdered sugar until stiff. Fold two-thirds of the whipped cream into the cooled custard.
Layer custard and blueberries in 4 parfait glasses. Garnish with remaining whipped cream. Chill for 1 hour before serving.
Makes 4 servings.
