Ingredients for Blueberry Custard Parfait
- 4 large eggs
- 2 cups whole milk
- Granulated Sugar
- Pinch of salt
- Vanilla Extract
- Lemon Peel
- Orange Peel
- Ground Nutmeg
- Heavy Cream
- 2 tablespoons powdered sugar
- Fresh Blueberries
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How to Make Blueberry Custard Parfait
- In a medium saucepan, whisk together 4 large eggs, 2 cups whole milk, ½ cup granulated sugar, and a pinch of salt until well combined.
- Cook over medium-low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
- Remove the custard from the heat immediately.
- Stir in 1 teaspoon vanilla extract, the zest of 1 lemon (or orange), and ¼ teaspoon ground nutmeg.
- Mix thoroughly to combine all the flavors.
- Pour the custard through a fine-mesh sieve into a bowl to remove any lumps. Cool for at least 30 minutes, stirring occasionally, until completely chilled.
- In a chilled bowl, beat 1 cup heavy cream with 2 tablespoons powdered sugar using an electric mixer until stiff peaks form.
- Gently fold two-thirds of the whipped cream into the cooled custard.
- Layer the custard and 1 ½ cups fresh blueberries in four parfait glasses or small dessert dishes.
- Top each parfait with the remaining whipped cream.
- Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the parfait to set.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
85g
Fat
48g
Carbs
9g
