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Red, White and Blue Parfaits

Photo: Ryan Benyl; Styling: Stephana Bottom
Prep time 10 mins
Cook time 10 mins
Chill time 6 hrs
Yield Serves 4

Ingredients

  • Pudding:
  • 1 1/2 cups milk
  • 3 tablespoons cornstarch
  • 2 large egg yolks
  • 1 cup half-and-half
  • Pinch salt
  • 1/2 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon unsalted butter
  • Gelatin:
  • 1 4-oz. package red, flavored instant gelatin (such as cherry or strawberry Jell-O)
  • 40 blueberries

Nutrition Information

  • calories 314
  • fat 15 g
  • satfat 8 g
  • protein 7 g
  • carbohydrate 45 g
  • fiber 1 g
  • cholesterol 140 mg
  • sodium 115 mg

How to Make It

  1. Make pudding: Whisk 1/2 cup milk, cornstarch and yolks until smooth. In a pan, stir 1 cup milk, half-and-half, salt and sugar. Bring to a boil over medium-high heat, stirring until sugar dissolves. Remove from heat. Whisking yolk mixture constantly, drizzle in hot milk.

  2. Pour mixture back into saucepan and cook for 1 minute, stirring constantly as pudding thickens. Remove from heat; whisk in vanilla and butter. Pour pudding into a large bowl. Cover with plastic wrap so that plastic touches surface of pudding. Let cool for 20 minutes, then refrigerate until cold, at least 3 hours.

  3. Chill 4 8-oz. glasses. Make gelatin: Put gelatin in a bowl. Pour in 1 cup of boiling water; whisk until gelatin dissolves, about 2 minutes. Stir in 1 cup of cold water. Keep at room temperature.

  4. Assemble parfaits: Pour 1/4 cup gelatin into each glass. Chill until firm, 1 hour. Spoon in 1/4 cup pudding, smooth tops and freeze until firm, about 1 hour. Slowly pour 1/4 cup gelatin over pudding in each cup (you will use up gelatin mixture); chill until firm, 1 hour. Top with final layer of pudding. Divide blueberries among parfaits and serve.