Ingredients 1 cup Lactantia® Lactose Free 2% Milk ¼ cup sugar 2 tbsp cornstarch 1 tbsp lemon juice 1 tsp canola oil ½ tsp vanilla 2 egg yolks 10 mint leaves, chopped + 2 mint sprigs for garnish 1 cup raspberries ½ cup pecan halves 2 tbsp honey Instructions In a small pot on medium heat, bring the Lactantia® Lactose Free Milk to a boil. In a large bowl whisk together the egg yolks, sugar, cornstarch and vanilla. While continuing to whisk, pour in the hot milk slowly. Start with just 2 tbsp and whisk well. This is called tempering the eggs and prevents them from cooking. Then add in the rest of the mixture. Place the mixture back in the pot, and stir using a wooden spoon, until the mixture thickens enough to stick to the spoon. Add in the lemon juice. Pour the mixture into a bowl, let cool for 10 minutes. Add in the mint, cover with plastic wrap touching the custard. Refrigerate for 4 hours or overnight. In a medium nonstick pan on medium heat, place the pecans and toast gently. Add in the honey and toss until coated. Allow to heat through and cook for 1-2 minutes. Place pecans on a parchment-lined baking sheet to cool. Once cooled, reserve 6 pecans, chop the rest. To serve: in a glass or jar, layer the custard, ¼ of the raspberries, the custard, the chopped pecans, the custard and then top with another ¼ raspberries and 3 pecans and a mint sprig.

Custard Parfait with Raspberries and Honey Glazed Pecans

This custard parfait made with Lactantia® Lactose Free 2% Milk is sweet, crunchy and creamy: the perfect dessert!

8 hrs prep
10 mins cook
2 servings

Ingredients

1 cup Lactantia^® Lactose Free 2% Milk
¼ cup sugar
2 tbsp cornstarch
1 tbsp lemon juice
1 tsp canola oil
½ tsp vanilla
2 egg yolks
10 mint leaves, chopped + 2 mint sprigs for garnish
1 cup raspberries
½ cup pecan halves
2 tbsp honey

Instructions

In a small pot on medium heat, bring the Lactantia^® Lactose Free Milk to a boil.
In a large bowl whisk together the egg yolks, sugar, cornstarch and vanilla. While continuing to whisk, pour in the hot milk slowly. Start with just 2 tbsp and whisk well. This is called tempering the eggs and prevents them from cooking. Then add in the rest of the mixture.
Place the mixture back in the pot, and stir using a wooden spoon, until the mixture thickens enough to stick to the spoon. Add in the lemon juice.
Pour the mixture into a bowl, let cool for 10 minutes. Add in the mint, cover with plastic wrap touching the custard. Refrigerate for 4 hours or overnight.
In a medium nonstick pan on medium heat, place the pecans and toast gently. Add in the honey and toss until coated. Allow to heat through and cook for 1-2 minutes.
Place pecans on a parchment-lined baking sheet to cool. Once cooled, reserve 6 pecans, chop the rest.
To serve: in a glass or jar, layer the custard, ¼ of the raspberries, the custard, the chopped pecans, the custard and then top with another ¼ raspberries and 3 pecans and a mint sprig.