Oh these Vanilla Bean Fruit Parfaits.
This pudding! It’s SO perfect for any day of the week but the colors are perfect for the 4th of July! Amy I right or am I right?
At BlogHer Food 14 I got a vanilla bean in a giveaway bag – so awesome because vanilla beans are expensive. Truthfully I have never baked with a vanilla bean so I was excited to use it. You know me…I love making my sweets, but didn’t feel like baking (shocking) so pudding it was.
I love pudding and often forget about it as a dessert. It’s so refreshing and light. It pairs well with just about any cookie and any fruit. I chose blueberries and strawberries because of the colors. Any big plans for the 4th? I will be in Wisconsin at one of best friend’s wedding showers (can’t wait Ash!).
I layered these bad boys with berries, pudding, and vanilla wafers. The best part of these parfaits, besides the vanilla bean pudding, is the vanilla wafers. The pudding softens the cookies making them soft and extra vanilla-e, just like dipping an oreo in milk… which might be the best thing ever.
If you’re not in the mood to make pudding from scratch, you can whip up a batch of instant vanilla pudding. It will still be delicious and perfect the holiday.
You get to eat them out of a pretty glass, too!
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- 3 cups 2% milk
- ½ cup granulated sugar
- 1 vanilla bean, split with seeds taken out
- 3 tablespoons cornstarch
- 3 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- Strawberries, chopped
- Vanilla wafers, crushed
- In a small bowl, whisk the egg yolks; set aside, you will use these later.
- In a medium saucepan, combine 2 cups of the milk with the granulated sugar, vanilla bean, and vanilla seeds. Stir and start to cook over medium heat.
- In a separate bowl mix 1 cup of milk with cornstarch. Add the milk/cornstarch mixture to the saucepan and whisk until it thickens, stirring constantly. Boil for 1 minute.
- You will now use the egg yolks that you whisked. While whisking the egg yolks, slowly pour ½ cup of hot liquid to temper the eggs. Add the tempered egg yolks to the saucepan and cook until mixture bubbles, stirring constantly. Stir in butter and vanilla extract. Take off heat and pour into a bowl. Cool for 15 minutes then place plastic wrap directly onto the pudding and place in refrigerator to cool completely, at least 2 hours.
- To prepare parfaits, chop fruit and crumble vanilla wafers. After the pudding has cooled, layer the parfaits by adding berries, cookies, pudding and ending with berries and cookies.