2 Eggs, slightly beaten 1 1/2 cups of milk 1/4 cup of sugar 1/4 teaspoon of salt 1 teaspoon of vanilla 1 teaspoon of lemon peel, grated 1 teaspoon of orange peel, grated 1/4 teaspoon of ground nutmeg 1/2 cup of heavy cream 2 cups of blueberries, fresh
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.
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