Best Blackberry And Vanilla Bean Custard Parfait Recipes
CUSTARD BERRY PARFAITS
Here's a low-fat dessert that captures the flavors of the season. The homemade custard comes together in minutes, but seems like you fussed. Looks perfect for this warm summer weather when all the berries are fresh. Recieved this from a Taste of Home email. Prep time does not include chilling
Provided by Bonnie G 2
Categories Desserts Fruit
Time 25m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
- Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
- Gently stir in vanilla. Cool to room temperature without stirring. Transfer to a bowl; press plastic wrap onto surface of custard. Refrigerate for at least 1 hour.
- Just before serving, spoon 1/4 cup of berries into each parfait glass; top with 2 tablespoons of custard. Repeat layers.
VANILLA BERRY PARFAITS
Delicious and easy, this is a fabulous mix of berries and yogurt! If you like, you can make a thin layer of graham crackers or granola in each vanilla/berry layer. That gives it a little more crunch.
Provided by Rebecca
Categories Desserts Specialty Dessert Recipes
Time 5m
Yield 2
Number Of Ingredients 4
Steps:
- Cover the bottoms of two small glasses with a layer of yogurt. Cover layer with berries. Repeat until both glasses are full, ending with a fruit layer. Sprinkle with graham crackers and nutmeg.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 69.4 g, Cholesterol 11.4 mg, Fat 3.7 g, Fiber 2.8 g, Protein 13.6 g, SaturatedFat 2 g, Sodium 186.1 mg, Sugar 33 g
BLACKBERRY AND VANILLA BEAN CUSTARD PARFAIT
Steps:
- For the custard, place half the cashews and coconut in blender with 1/4 to 1/2 cup water, as needed, to blend until smooth. Add remaining cashews and coconut and vanilla and maple syrup. Blend. Refrigerate until cold.
- Crush lavender or thyme in a mortar. Place in a large bowl, and add blackberries and honey. Gently crush together with back of a spoon, leaving some berries whole.
- Layer custard and berries in 4 martini glasses or goblets, top with nuts and serve.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 14 grams, Carbohydrate 49 grams, Fat 20 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 37 milligrams, Sugar 34 grams, TransFat 0 grams
FRESH FRUIT AND WARM VANILLA PUDDING CUSTARD PARFAITS
Heavenly! These luscious, richly fragrant vanilla pudding custard parfaits are made with real vanilla bean, a hint of brandy, fresh seasonal fruits, lemony herbs from the garden, prepared mini shortcakes and fresh whipped cream--they're extraordinary! And, so simple to make (uses a box of vanilla pudding mix, not instant). If you are a vanilla lover as I am, then this is most definitely for you! Better make extra, as you'll be longing for more! :) These parfaits are best eaten while the pudding custard is still warm, but they're good the next day, too. Tip: I make the fruit salad in the morning or a day ahead, and make the vanilla pudding custard right before serving. Enjoy!!
Provided by BecR2400
Categories Dessert
Time 25m
Yield 8 parfaits, 8 serving(s)
Number Of Ingredients 14
Steps:
- Make the fruit salad: Combine the fresh fruits in a bowl with the sugar, lemon juice, lemon verbena and lemon balm. Cover and refrigerate.
- Make the Vanilla Pudding Custard, about 1 hour before serving: In a microwave safe 2-quart bowl, whisk together the pudding mix, milk, brandy, vanilla extract and scraped vanilla bean and seeds. Cook in the microwave on high heat for 6-8 minutes, whisking every two minutes, until thickened.
- Make the Whipped Cream: Whip the cream until soft peaks form; add the vanilla extract and sugar. Whip until stiff peaks form.
- Assemble the parfaits: Place a mini shortcake in the bottom of each individual dessert or parfait glass (I used mini trifle glasses). Ladle the warm vanilla pudding custard over the shortcakes. Spoon the fruit salad over, and top with whipped cream. Garnish tops of parfaits with fresh sprigs of lemon verbena, lemon balm, or fresh fruit.
Nutrition Facts : Calories 334.4, Fat 14.6, SaturatedFat 8.9, Cholesterol 51.4, Sodium 236.5, Carbohydrate 43.5, Fiber 0.2, Sugar 38.9, Protein 4.1
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