| 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 <[email protected]> by PookyPook <[email protected]> on Jan 24, 1998. Recipe by: Sue Klapper Converted by MM_Buster v2.0l.
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