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Berry-Fig Cream Parfaits


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Rate this recipe 4.5/5 (8 Votes)


  • 1/2 cup, plus 2 tablespoons sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 cups whole milk
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract or seeds from 1/3 of a vanilla bean
  • 1 1/4 cups cold heavy/whipping cream
  • Half-pint of blueberries
  • Half-pint of raspberries
  • 5 shortbread biscuits or meringue cookies, crumbled
  • 2 ripe figs, cut into 1/2-inch pieces


Adapted from


Step 1

Combine 1/2 cup sugar, the cornstarch, and the salt in a heavy saucepan; whisk in yolks and milk. Bring to a boil over medium-high heat, whisking constantly. Boil 1 minute, or until thickened. Remove from heat and stir in butter and vanilla. Let sit five minutes to cool. Meanwhile, whip the cream with the remaining 2 tablespoons sugar until soft peaks form. Set aside.

Divide the custard among six 8-ounce jelly jars or clear glasses (about 1/3 cup per jar). Sprinkle with blueberries, raspberries, and equal portions of the crushed cookies.


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