APRIL 19TH: AMARETTO and GARLIC

Amaretto Custard Berry Parfait

1/3 c. sugar

3 Tbsp cornstarch

1/8 tsp. salt

2 ¾ c. 2% milk

4 egg yolks, beaten

2 tsp. unsalted butter

1 tsp. Amaretto

½ tsp. vanilla extract

1 c. sliced fresh strawberries

1 c. fresh raspberries

4 whole fresh strawberries

In large saucepan, combine sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to gentle boil; cook and stir 2 minutes longer. Remover from heat. Stir in butter, Amaretto and vanilla. Cool to room temperature. Transfer custard to small bowl; press waxed paper onto surface of custard. Refrigerate until chilled. Just before serving, spoon ¼ c. strawberries into each of four parfait glasses. Layer each with 1/3 c. custard, ¼ c. raspberries and 1/3 c. custard. Top each with a whole strawberry. 4 servings.

(06 01 12)