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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A silky texture, rich vanilla flavor and fruit topping make this lovely dessert extra special, says field editor DeEtta Rasmussen of Fort Madison, Iowa. Ingredients:
1/2 cup sugar |
2 tablespoons king arthur unbleached 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 vanilla extract |
1 can (15 ounces) blueberries |
1 tablespoon cornstarch |
Directions:
1. 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.
2. 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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