Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 314.02 Kcal (1315 kJ) | ||
| Calories from fat | 179.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.94g | 31% | |
|---|---|---|---|
| Cholesterol | 171.6mg | 57% | |
| Sodium | 161.3mg | 7% | |
| Potassium | 176.66mg | 4% | |
| Total Carbs | 26.28g | 9% | |
| Sugars | 15.85g | 63% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 7.5g | 15% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.7mg | 4% | |
| Calcium | 117.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 188.84 Kcal (791 kJ) | ||
| Calories from fat | 107.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.99g | 31% | |
|---|---|---|---|
| Cholesterol | 103.2mg | 57% | |
| Sodium | 97mg | 7% | |
| Potassium | 106.24mg | 4% | |
| Total Carbs | 15.8g | 9% | |
| Sugars | 9.53g | 63% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 4.51g | 15% | |
| Vitamin C | 1.4mg | 4% | |
| Iron | 0.4mg | 4% | |
| Calcium | 70.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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