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Tomato and Blueberry Parfait


Custard Sauce:
1 1/2    cups (375 mL) milk
1     whole egg
2     egg yolks
3     tablespoons (45 mL) granulated sugar
1/8    teaspoon (.5 mL) salt
1     teaspoon (5 mL) vanilla

10     grape tomatoes, chopped fine
1     cup (250 mL) blueberries
1/2    cup (125 mL) mini chocolate chips


To make Custard Sauce: In top of double boiler, scald milk. In mixing bowl, beat together the whole egg and egg yolks. Stir in sugar and salt.

Gradually add a little of the hot milk to the egg mixture, stirring constantly. Then stir egg mixture into milk in top of double boiler, placed over hot, not boiling, water. Cook, stirring constantly until mixture coats a metal spoon. Remove from heat and cool. Stir in vanilla. Refrigerate until thoroughly chilled.

To serve, stir half the tomatoes, blueberries and chocolate chips into the chilled custard sauce. Spoon half the remaining blueberries into six parfait glasses. Cover with custard sauce, dividing equally. Top with more blueberries, tomatoes and sprinkle with mini chocolate chips. Makes 6 servings.

Tip: To scald milk, in a saucepan over low heat or in the top of a double boiler over simmering water, heat milk to just below the boiling point-when tiny bubbles form around edge of pan. Do not boil.


Tomato and Blueberry Parfait

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