Blueberry Custard Parfait

Instructions

To make the custard, whisk together the sugar, cornstarch and salt in a medium size saucepan. Pour the milk into the pan and heat over medium heat, whisking constantly until it comes to a boil. Once it is boiling, let it continue to bubble for 30 seconds while stirring constantly so it thickens fully. Remove from the heat.

Beat the egg yolks. Pour 1 cup of the custard into the yolks in a stream and whisk briskly. Pour the egg mixture back into the pan with the remaining custard and bring it back to a simmer over medium low heat, whisking constantly. Simmer for 30 seconds while stirring. Remove from the heat and add the vanilla, Cool completely.

To make the blueberry compote, add the blueberries, sugar, water, lemon juice and lemon zest to a medium size saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer for 8 minutes until blueberries are cooked and slightly broken down. Dissolve the cornstarch in the tablespoon of water. Pour into the blueberry mixture and stir it in well. Simmer for a minute or so until the mixture thickens. Remove from the heat and cool completely.

Place ½ cup of the custard mixture into the bottoms of 4 twelve ounce serving dishes. Next spoon 2 tablespoons of the blueberry compote over the custard. Repeat with another ½ cup of custard and another 2 tablespoons of the blueberry compote. Chill until you are ready to serve.