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Blueberry-Topped Custard

A silky texture, rich vanilla flavor and fruit topping make this lovely dessert extra special, says field editor DeEtta Rasmussen of Fort Madison, Iowa.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1-1/2 cups half-and-half cream
  • 1 teaspoon grated lemon zest
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons butter
  • 1 tablespoon vanilla extract
  • 1 can (15 ounces) blueberries
  • 1 tablespoon cornstarch

Directions

  • In a saucepan, combine the sugar, flour and salt. Gradually add cream and lemon zest 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.
Nutrition Facts
1 each: 434 calories, 19g fat (11g saturated fat), 220mg cholesterol, 186mg sodium, 57g carbohydrate (49g sugars, 2g fiber), 6g protein.

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