Tested till perfect Berry Custard Parfaits

Berry Custard Parfaits

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

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1/4 cup 1/4cupgranulated sugar
  • 2 tbsp 2tbspcornstarch
  • 1-1/2 cups 1-1/2cups2% milk
  • 1 1eggeggs
  • 2 tsp 2tsplemon juice
  • 2 tsp 2tspgrated lemon rind
  • 1/2 tsp 1/2tspvanilla
  • 2 tsp 2tspmargarine or butter
  • 1-1/2 cups 1-1/2cupsfresh fruit
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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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