Blueberry Custard Parfait Recipes

CUSTARD BERRY PARFAITS

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.

BLUEBERRY CUSTARD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9x13 inch baking dish and place dish in oven to melt butter.
• In a blender, combine eggs, honey, milk, vanilla, flour and salt. Blend until smooth. Pour over melted butter in hot dish. Sprinkle blueberries on top.
• Bake in preheated oven 20 to 25 minutes, until puffed and golden. Sprinkle with nutmeg and confectioners' sugar.

BLUEBERRY CUSTARD PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread blueberries over the bottom of the graham cracker crust.
• Mix 1/2 cup flour, white sugar, and salt together in a bowl.
• Whisk sour cream and eggs together in a separate bowl. Fold in flour mixture. Pour batter over the blueberries.
• Combine remaining 1/2 cup flour and brown sugar in a bowl. Cut in butter using a pastry cutter or 2 knives until mixture forms coarse crumbs. Scatter crumb topping over the pie.
• Bake in the preheated oven until custard and topping are golden brown, 50 to 55 minutes. Transfer to a rack and cool completely before serving.

BLUEBERRY PARFAITS

Steps:

• In a bowl, combine sour cream, brown sugar, lemon juice and zest. Cover and refrigerate. Just before serving, place half of the berries in dessert dishes or parfait glasses; top with half of the sour cream mixture. Repeat layers. Top with whipped cream.

BLUEBERRY CUSTARD PARFAIT

Steps:

• 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. Remove custard from the heat.
• Add vanilla, citrus peels and nutmeg; mix well. Cool for 30 minutes, stirring occasionally.
• In a small mixing bowl, whip the cream and powdered sugar until stiff. Fold two-thirds of the whipped cream into the cooled custard.
• Layer custard and blueberries in 4 parfait glasses. Garnish with remaining whipped cream. Chill for 1 hour before serving.-(not included in prep or cooking time).

JELL-O PUDDING & BLUEBERRY PARFAIT

Steps:

• Cut 2 cookies in half; chop remaining cookies.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Let stand 5 min. Stir in sour cream and 3/4 cup blueberries; spoon into 4 (8-oz.) parfait glasses. Cover with chopped cookies. Refrigerate 1 hour.
• Top with COOL WHIP, halved cookies and remaining blueberries just before serving.

LEMON BLUEBERRY PARFAIT

Steps:

• Combine blueberries and blueberry preserves in a small saucepan over medium heat. Bring to a boil and immediately reduce heat to simmer. Simmer until blueberries start to soften and pop, about 5 minutes. Set aside to cool for 15 to 20 minutes (sauce will slightly thicken).
• Beat cream in a large chilled glass or metal bowl with an electric mixer until frothy. Add vanilla extract and sugar gradually, continuing to beat on low speed until soft peaks form. Slowly increase speed to high as cream starts to firm up. Beat until stiff peaks form, 1 to 2 minutes, scraping down the sides of the bowl one time during mixing.
• Spoon equal layers of lemon curd, followed by blueberry sauce, and whipped cream in small dessert glasses. Repeat this layering one more time, and garnish with fresh blueberries and a sprig of mint.
• Move glasses to the fridge, and chill for 30 minutes or longer.

BLUEBERRY-TOPPED CUSTARD

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.

BLUEBERRY YOGURT PARFAIT

Steps:

• Combine the blueberries, sugar, lime juice and balsamic vinegar in a medium saucepan, and bring to a boil over medium heat. Cook for five to 10 minutes, until the liquid is reduced and the blueberries have cooked down to a jam-like consistency. Allow to cool. You should have about 1 cup of thick, jammy sauce.
• Spoon 1/4 cup thick yogurt into the bottom of each of 4 tumblers or parfait glasses. Top with 2 tablespoons of the blueberry sauce. Make another 1/4 cup layer of yogurt on top of the blueberry sauce, and finish with another 2 tablespoon-layer of blueberry sauce. Cover tightly and chill for at least 1 hour. Just before serving, sprinkle finely chopped pistachios over the top.

MAPLE BLUEBERRY PARFAIT

Steps:

• Cook 2 1/4 cups (3/4 pound) blueberries with 1/2 cup maple syrup in a 2-quart heavy saucepan over medium heat, stirring occasionally, until blueberries have burst, 3 to 8 minutes. Cool in an ice bath, stirring occasionally.
• While blueberry mixture cools, beat cream with remaining 1/4 cup maple syrup in a bowl using an electric mixer until it just holds stiff peaks.
• Stir lemon juice and remaining 1 1/4 cups blueberries into cooled blueberry-maple mixture.
• Spoon about 2 tablespoons blueberry mixture into each of 6 glasses and top with half of crumbled cookies and half of whipped cream. Repeat layering of remaining blueberry mixture, crumbled cookies, and whipped cream.
• Serve parfaits immediately.