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St-Germain Custard and Roasted Grape Parfaits

Servings: 6

The floral notes of St-Germain are carried in the custard and pair perfectly with the grapes. Try the custard on its own, too, as a topping for fresh fruit or slices of buttery cake.


  • 2 cups half-and-half
  • 1/2 cup granulated sugar
  • 1/2 vanilla bean, split, or 1/2 tsp. pure vanilla extract
  • 7 large egg yolks, at room temperature
  • 1/4 cup plus 3 Tbs. St-Germain
  • Kosher salt
  • 4 cups seedless red and/or green grapes, plus 1 cup halved grapes, for garnish
  • 1 Tbs. peanut oil
  • 1 cup plain Greek yogurt, at room temperature
  • 3 cups crumbled almond biscotti (from about 25 cookies)
  • Small fresh mint leaves, for garnish


  • In a large saucepan, combine the half-and-half, sugar, and vanilla bean over medium-low heat and cook, stirring often, just until steam begins to rise. Remove from the heat and let stand for 10 minutes. Scrape the seeds from the bean into the mixture; discard the pod. (Or add the extract if not using the vanilla bean.)
  • Fill a large bowl with ice and nestle a medium bowl into the ice.
  • Whisk the yolks in another medium bowl.
  • Reheat the half-and-half mixture until it gently simmers. Slowly pour about one-third into the egg yolks, whisking constantly. Pour this mixture back into the saucepan, and cook, stirring constantly with a wooden spoon, until the custard begins to thicken slightly and you can trace a line across the back of the spoon with your finger, about 1 minute. Remove from the heat, and whisk in 2 Tbs. St-Germain and a pinch of salt. Strain the mixture through a fine-mesh sieve into the bowl set in the ice. Stir until the mixture reaches room temperature, and then place a sheet of plastic wrap directly on the surface of the custard. Refrigerate for 1 to 2 hours.
  • Heat the oven to 450°F. Toss the 4 cups of grapes with the oil, 1 Tbs. St-germain, and a pinch of salt. Transfer to a rimmed baking sheet and roast just until they burst, 8 to 10 minutes.
  • In a small bowl, whisk the remaining 1/4 cup St-Germain with the yogurt.
  • To assemble, divide half of the biscotti crumbs among six parfait glasses. Top with one-third of the custard, then half of the yogurt, and half of the grapes. Repeat with the remaining ingredients, finishing with the remaining custard. Refrigerate for 1 hour.
  • Serve garnished with halved grapes and mint leaves.


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