Ingredients
Scale
- For the Lemon Custard Layer:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 2 egg yolks
- 2 tbsp unsalted butter
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- For the Blueberry Layer:
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp water
- 1 tsp cornstarch
- For the Glass Wing Decoration:
- 1/2 cup granulated sugar
- 2 tbsp water
- 1 tsp lemon extract
- For Garnish (optional):
- Fresh blueberries
- Thin lemon zest strips
- Mint leaves
Instructions
- In a saucepan, whisk milk, sugar, cornstarch, and egg yolks until smooth.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in butter, lemon juice, and lemon zest. Let cool slightly.
- In a separate saucepan, combine blueberries, sugar, lemon juice, water, and cornstarch.
- Cook for 5–7 minutes until thickened, then cool completely.
- Divide the lemon custard among serving glasses.
- Spoon the blueberry mixture over the custard layer.
- Chill for at least 2 hours.
- Heat sugar and water until a clear amber syrup forms. Pour onto parchment paper in delicate wing shapes and allow to harden.
- Insert the sugar wings into the chilled desserts just before serving.
- Garnish and serve immediately.
Notes
For best results, chill the desserts fully before adding the sugar wings to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 245
- Sugar: 34 g
- Fat: 7 g
- Carbohydrates: 42 g
- Protein: 4 g