Berry-Fig Cream Parfaits

Photo by Lisa M.
Adapted from yankeemagazine.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from yankeemagazine.com

Ingredients

  • 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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: