Ingredients
1/3 cup sugar3 tablespoons cornstarch1/8 teaspoon salt2-3/4 cups 2% milk4 egg yolks, beaten2 teaspoons unsalted butter1 teaspoon Amaretto1/2 teaspoon vanilla extract1 cup sliced fresh strawberries1 cup fresh raspberries4 whole fresh strawberries
Preparation
In a large heavy 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 the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the butter, Amaretto and vanilla. Cool to room temperature.
Transfer custard to a small bowl; press waxed paper onto surface of custard. Refrigerate until chilled.
Just before serving, spoon 1/4 cup strawberries into each of four parfait glasses. Layer each with 1/3 cup custard, 1/4 cup raspberries and 1/3 cup custard. Top each with a whole strawberry.
