Peach and Blueberry Parfaits

I just saw this in Southern Living. I haven't tried it yet, but can't wait to. When chopped, peaches should equal about 7 cups.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 2  cups low-fat milk
• 1  egg
• 1⁄3 cup sugar
• 1  tablespoon cornstarch
• 1  teaspoon vanilla
• 3  lbs  fresh peaches, peeled and chopped
• 1  pint fresh blueberries
• 1⁄2  angel food cake, cubed, about 6 cups

Directions

1. Whisk together 1st 4 ingredients in a small nonaluminum saucepan over med-low, and cook, stirring constantly for 15 min, or util slightly thickened.(Should coat the back of a spoon).
2. Remove from heat and add vanilla.
3. Pour mixture into a small mixing bowl and place plastic wrap directly over surface of custard to prevent film from forming.
4. Chill at least 2 hours.
5. Layer fruit and cake in mason jars or tall glasses.
6. Drizzle each with 1/4 c sauce.
7. Garnish with fresh mint.