- 2 large egg yolks
- 1/3 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups lactose-free milk
- 2 teaspoons vanilla
- 1 cup fresh blueberries or other seasonal fresh fruit
- 8 gingersnap cookies, crushed
Separate eggs, reserving the yolks in a small bowl; set aside. Prepare an ice bath by filling a large bowl with ice and water, then placing a smaller bowl in it; set aside until needed. On the stovetop in a medium saucepan mix sugar, cornstarch and salt, whisking until well combined. Add milk and cook over medium heat, whisking milk mixture constantly to make sure custard doesn’t burn on the bottom.
Once custard begins to bubble, remove from heat. Temper the egg yolks by ladling a spoonful of warm custard into yolks while whisking to combine. Repeat once more. Pour egg yolk mix into saucepan with remaining custard and add vanilla. Place custard back on the heat and continue to whisk until it thickens, approximately 2-3 minutes.
Remove custard from heat and pour into bowl on top of ice bath. Let rest there until cooled. Remove, cover with plastic wrap and refrigerate until well chilled. To serve, divide custard between four small serving dishes or glasses; top with about 2 tablespoons each of crushed gingersnaps and about 1/4 cup of fresh blueberries.