Amaretto Custard Berry Parfaits

Amaretto Custard Berry Parfaits takes roughly 30 minutes from beginning to end. This gluten free and lacto ovo vegetarian recipe serves 4 and costs $1.1 per serving. One serving contains 262 calories, 7g of protein, and 11g of fat. 962 people have made this recipe and would make it again. It is brought to you by Taste of Home. A mixture of vanillan extract, unsalted butter, egg yolks, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a dessert. Taking all factors into account, this recipe earns a spoonacular score of 41%, which is solid. Similar recipes are Custard Berry Parfaits, Amaretto Peach Parfaits, and Ginger Custard and Raspberry Parfaits {gluten free}.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 teaspoon Amaretto

3 tablespoons cornstarch

4 egg yolks, beaten

2-3/4 cups 2% milk

1 cup fresh raspberries

1/8 teaspoon salt

4 whole fresh strawberries

1/3 cup sugar

2 teaspoons unsalted butter

1/2 teaspoon vanilla extract

Equipment:

sauce pan

frying pan

bowl

Cooking instruction summary:

Directions In a large heavy saucepan, combine sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the butter, Amaretto and vanilla. Cool to room temperature. Transfer custard to a small bowl; press waxed paper onto surface of custard. Refrigerate until chilled. Just before serving, spoon 1/4 cup strawberries into each of four parfait glasses. Layer each with 1/3 cup custard, 1/4 cup raspberries and 1/3 cup custard. Top each with a whole strawberry. Yield: 4 servings. Originally published as Amaretto Custard Berry Parfaits in Healthy CookingApril/May 2012, p53 Nutritional Facts 1 parfait equals 279 calories, 10 g fat (5 g saturated fat), 222 mg cholesterol, 167 mg sodium, 39 g carbohydrate, 3 g fiber, 9 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large heavy saucepan, combine sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

2. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

3. Remove from the heat. Stir in the butter, Amaretto and vanilla. Cool to room temperature.

4. Transfer custard to a small bowl; press waxed paper onto surface of custard. Refrigerate until chilled.

5. Just before serving, spoon 1/4 cup strawberries into each of four parfait glasses. Layer each with 1/3 cup custard, 1/4 cup raspberries and 1/3 cup custard. Top each with a whole strawberry.


Nutrition Information:

Quickview
262k Calories
7g Protein
11g Total Fat
33g Carbs
3% Health Score
Limit These
Calories
262k
13%

Fat
11g
17%

  Saturated Fat
5g
33%

Carbohydrates
33g
11%

  Sugar
25g
28%

Cholesterol
212mg
71%

Sodium
135mg
6%

Alcohol
0.5g
3%

Get Enough Of These
Protein
7g
14%

Selenium
15µg
21%

Vitamin B2
0.32mg
19%

Phosphorus
185mg
19%

Vitamin C
14mg
18%

Vitamin D
2µg
17%

Calcium
171mg
17%

Vitamin B12
0.9µg
15%

Manganese
0.27mg
13%

Vitamin B5
1mg
11%

Vitamin A
531IU
11%

Folate
41µg
10%

Fiber
2g
9%

Potassium
246mg
7%

Zinc
1mg
7%

Vitamin B1
0.1mg
7%

Vitamin B6
0.13mg
6%

Vitamin E
0.9mg
6%

Magnesium
21mg
5%

Iron
0.82mg
5%

Copper
0.08mg
4%

Vitamin K
3µg
3%

Vitamin B3
0.34mg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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