30 Minutes or Less

Lactose-Free Blueberry Vanilla Custard Parfait

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Serves: 4-6

Prep Time: 10 minutes

Cook Time: 15 minutes


2 egg yolks

1/4 cup sugar

2 ½ tablespoons cornstarch

1/4 teaspoon salt

2 cups 1% lactose-free milk

1 teaspoon vanilla extract

Gingersnap cookies, crumbled

Fresh blueberries or fruit of your choice


01 Place a bowl over a prepared ice bath; set aside. Place egg yolks in another small bowl.
02In a pot, combine whisk sugar, cornstarch, salt. Place pot over medium heat and whisk in milk and vanilla. Be sure to constantly whisk the bottom of the pot so the custard does not burn. Once the custard begins to bubble, remove pot from heat.
03Ladle a spoonful of the warm custard into the dish with the egg yolks and whisk to combine and temper the eggs. Add a second spoonful and combine. Pour the egg yolk mix back into the pot with the rest of the custard and stir. Place the pot back on the heat for two to three minutes and continue to stir. Remove the custard from the heat and pour into the dish in the ice bath.
04Once the custard is cool, layer crushed gingersnaps, blueberries and custard in the serving containers of your choice.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.