Ingredients25 m servings
- In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
- Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring. Transfer to a bowl; press plastic wrap onto surface of custard. Refrigerate for at least 1 hour.
- Just before serving, spoon 1/4 cup of berries into each parfait glass; top with 2 tablespoons of custard. Repeat layers.
- Nutrition Facts: 1/2 cup berries with 1/4 cup custard equals 119 calories, 3 g fat (1 g saturated fat), 74 mg cholesterol, 137 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 fruit, 1/2 starch, 1/2 fat.
ReviewsRead all reviews 4
I needed to find a quick easy dessert recipe to serve with the fresh berries I bought at a farmers market today. I followed the directions exactly, save for I had to use a little more cornstarch...
I added 2 teaspoons of lemon zest and tripled the recipe to take to a potluck with mixed fruit. It tastes great and looks like it will set up well. I will let you all know the final results....
Very good light custard. I served it with thawed berries and some granola and it was great. I added a bit too much vanilla so it had that vanilla alcohol taste but I combatted that with some lem...