Berry Custard Parfaits

Author: Canadian Living

Layer the custard with any berries in season: sliced strawberries, halved black cherries, or whole raspberries, blackberries or blueberries.

  • Portion size 4 servings


  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 1/2 cup 2% milk
  • 1 egg
  • 2 teaspoons lemon juice
  • 2 teaspoons grated lemon rind
  • 1/2 teaspoon vanilla
  • 2 teaspoons margarine
  • 2 teaspoons butter
  • 1 1/2 cup fresh fruit


In saucepan, combine sugar and cornstarch; blend in milk until smooth. Cook, stirring, over medium-high heat until mixture begins to thicken. Reduce heat to medium and cook, stirring often, for 2 minutes longer.

In small dish, whisk egg with lemon juice; stir in about one-third of the hot mixture. Return to pan along with lemon rind and vanilla. Cook, stirring, for 2 minutes or until thickened.

Remove from heat; stir in margarine. Let cool for 5 minutes, stirring often.

Spoon half of the custard evenly into 4 parfait glasses. Top each evenly with berries, reserving a few for garnish. Cover with remaining custard. Cover loosely with plastic wrap; refrigerate until chilled. Garnish with remaining berries just before serving.

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Baking & Desserts

Berry Custard Parfaits