Blueberry Custard Parfait
Indulge in the creamy, fruity delight of a homemade Blueberry Custard Parfait, a show-stopping dessert that layers velvety vanilla custard, tangy blueberry compote, and crunchy granola for the perfect balance of flavors and textures. This easy-to-follow recipe combines pantry staples like fresh blueberries, egg yolks, and milk, transforming them into a decadent treat topped with airy whipped cream. The rich, homemade custard is gently simmered to perfection, while the blueberry compote adds a burst of sweetness and a hint of citrus. Ideal for entertaining or a weekend indulgence, these parfaits are served in elegant glasses that showcase their beautiful layers. Ready in just 40 minutes, the Blueberry Custard Parfait is a stunning yet simple dessert perfect for any occasion.
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Recipe Information
Ingredients
- 250 grams Fresh blueberries
- 50 grams Granulated sugar
- 1 tablespoon Lemon juice
- 1 teaspoon Cornstarch
- 500 milliliters Whole milk
- 3 large Egg yolks
- 75 grams Granulated sugar (for custard)
- 2 tablespoons Cornstarch (for custard)
- 1 teaspoon Vanilla extract
- 15 grams Unsalted butter
- 100 grams Granola
- 200 milliliters Whipped cream
Instructions
Start by preparing the blueberry compote. In a small saucepan, combine the fresh blueberries, 50 grams of granulated sugar, and the lemon juice. Cook over medium heat, stirring occasionally, until the blueberries release their juices and the mixture begins to simmer, approximately 5-7 minutes.
In a small bowl, mix 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry. Add this to the blueberry mixture and cook for an additional 2 minutes, stirring continuously, until the mixture thickens slightly. Remove from heat and allow to cool completely.
Next, prepare the vanilla custard. In a medium saucepan, heat the milk over medium heat until just warm but not boiling. In a separate heatproof bowl, whisk together the egg yolks, 75 grams of granulated sugar, and 2 tablespoons of cornstarch until smooth and pale.
Gradually add the warm milk to the egg mixture, whisking constantly to temper the eggs and prevent curdling. Return the mixture to the saucepan and cook over medium-low heat, whisking continually, until the custard thickens to the consistency of pudding, about 5-7 minutes.
Remove the saucepan from heat and stir in the vanilla extract and unsalted butter until fully incorporated. Transfer the custard to a clean bowl, place plastic wrap directly on the surface to prevent a skin from forming, and allow it to cool to room temperature.
Once the compote and custard have cooled, assemble the parfaits. In serving glasses, add a layer of granola, followed by a layer of custard, then a spoonful of blueberry compote. Repeat until the glasses are filled, ending with a dollop of whipped cream on top.
Garnish the parfaits with a few fresh blueberries or a sprinkle of granola for extra texture. Serve immediately or refrigerate for up to 2 hours before serving.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 51.1 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 186 mg | 14% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 321 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
