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:

Equipment:

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:

covered percent of daily need