BLUEBERRY-TOPPED CUSTARD

Blueberry-Topped Custard image

A silky texture, rich vanilla flavor and fruit topping make this lovely dessert extra special, says field editor DeEtta Rasmussen of Fort Madison, Iowa.

Provided by Taste of Home

Time 25m

Yield 4 servings.

Number Of Ingredients 10

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

Steps:

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 : Calories 434 calories, Fat 19g fat (11g saturated fat), Cholesterol 220mg cholesterol, Sodium 186mg sodium, Carbohydrate 57g carbohydrate (49g sugars, Fiber 2g fiber), Protein 6g protein.