Rating: 3 stars
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Recipe by MyRecipes July 2009

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Ryan Benyl; Styling: Stephana Bottom

Recipe Summary

prep:
10 mins
cook:
10 mins
chill:
6 hrs
total:
6 hrs 20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

314 calories; fat 15g; saturated fat 8g; protein 7g; carbohydrates 45g; fiber 1g; cholesterol 140mg; sodium 115mg.
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