Cool blueberry and vanilla cream parfaits that you can make ahead for that special dessert treat.
The Vanilla Cream Filling
Scald the milk in a saucepan.
In a separate saucepan combine the flour sugar and salt.
Gradually add the scaled milk. Cover over medium heat stirring constantly until thickened.
Cover and cook for 2 minutes longer stirring occasionally.
Stir a small amount of hot mixture into 1 egg that is lightly beaten in its own bowl.
Then blend this egg mixture back into the hot mixture.
Cook one minute longer, stirring constantly.
Remove from heat and blend in the butter and vanilla.
Cool before assembling the parfaits.
The Blueberry Sauce
Bring 1/2 cup water, sugar, and salt to a boil in a small saucepan.
In a small bowl, mix 2 tablespoons water and cornstarch until cornstarch dissolves.
Add cornstarch mixture to sugar mixture and stir to blend.
Stir in blueberries and boil over medium heat until berries start to pop and syrup turns blue, 5-6 minutes.
Remove from heat and add lemon juice and butter.
Let cool completely before assembling the parfaits.
There is about 1 cup of vanilla cream filling and 1 cup of blueberry sauce to work with so choose parfait glass sizes according to if you want to make small or large portions and divide out evenly.
Alternate a layer of vanilla cream filling and blueberry sauce to create your parfaits.
Top with fresh blueberries. Refrigerate until time to eat.