In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over med. high heat until thickened and bubbly. Reduce heat; cook and stir 2 min. longer. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stir constantly. Bring to a gentle boil; cook and stir 2 min. longer. Remove from heat. Gently stir in vanilla. Cool to room temp. w/o stirring. Transfer to a bowl; press plastic wrap onto surface of custard. Refrig. for at least 1 hr. Just before serving, spoon 1/4 c. of berries into ea. parfait glass; w/2 T of custard. Repeat layers.
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