In a saucepan, combine eggs, milk, sugar and salt. Cook over medium-low heat, stirring constantly, until custard is slightly thickened and coats the back of a spoon, about 18 minutes. Remove from the heat. Add vanilla, peels and nutmeg; mix well. Cool for 30 minutes, stirring occasionally. In a small mixing bowl, whip the cream and confectioners sugar until stiff. Fold two-thirds into the custard. Layer custard and blueberries in parfait glasses. Garnish with remaining cream. Chill for 1 hour. Source: Taste of Home Magazine: June/July 1995. Submitted to RecipeLu List by Ruth
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|Serving Size: 1 Serving (173g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 76 (27%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 115.3mg||35 %|
|Sodium 46.9mg||2 %|
|Potassium 139.4mg||4 %|
|Total Carbohydrate 50.3g||15 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 48.4g|
|Protein 4.4g||6 %|
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Calories per serving: 286
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