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Blueberry Custard Parfait

"A retired nurse whose hobby is cooking, Mildred Stubbs, Hamlet, North Carolina shares this refreshing dessert."
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35 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. In a saucepan, combine eggs, milk, sugar and salt. Cook over medium-low heat, stirring constantly, until custard is slightly thickened and coats the back of a spoon, about 18 minutes. Remove from the heat. Add vanilla, peels and nutmeg; mix well. Cool for 30 minutes, stirring occasionally. In a small mixing bowl, whip the cream and confectioners' sugar until stiff. Fold two-thirds into the custard. Layer custard and blueberries in parfait glasses. Garnish with remaining cream. Chill for 1 hour.

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I thought this sounded great but somehow it just did not turn out. The custard went very curdly and still would not set up, it was watery. The flavor wasn't bad but the texture was awful. I foll...

My custard currdled with whole eggs even on a very low temp. I tried this twice . maybe if just egg yolks were used it would work

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