| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Tasteofhome |
4 |
servings |
INGREDIENTS
| 2 |
|
Eggs; slightly beaten |
| 1 1/2 |
c |
Milk |
| 1/4 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Lemon peel; grated |
| 1 |
ts |
Orange peel; grated |
| 1/4 |
ts |
Ground nutmeg |
| 1/2 |
c |
Heavy cream |
| 2 |
ts |
Confectioner's sugar |
| 2 |
c |
Blueberries; fresh |
INSTRUCTIONS
In a saucepan, combine eggs, milk, sugar and salt. Cook over
medium-low heat, stirring constantly, until custard is slightly
thickened and coats the back of a spoon, about 18 minutes. Remove
from the heat. Add vanilla, peels and nutmeg; mix well. Cool for 30
minutes, stirring occasionally. In a small mixing bowl, whip the
cream and confectioners' sugar until stiff. Fold two-thirds into the
custard. Layer custard and blueberries in parfait glasses. Garnish
with remaining cream. Chill for 1 hour. Source: Taste of Home
Magazine: June/July 1995.
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Recipe by: Sue Klapper
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