Ingredients
1/2 cup sugar2 tablespoons all-purpose flour1/8 teaspoon salt1-1/2 cups half-and-half cream1 teaspoon grated lemon zest3 large egg yolks, lightly beaten2 tablespoons butter1 tablespoon vanilla extract1 can (15 ounces) blueberries1 tablespoon cornstarch
Preparation
In a saucepan, combine the sugar, flour and salt. Gradually add cream and lemon zest until blended. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir a small amount of hot mixture into egg yolks. Return all to pan; bring to a gentle boil, stirring constantly. Remove from the heat; stir in butter and vanilla. Pour into four parfait glasses or dessert dishes. Cool.
Drain blueberries, reserving juice. Spoon blueberries over custard. In a saucepan, combine cornstarch and blueberry juice until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Spoon over berries.
