We made these pudding parfaits for our little fam Halloween party on Saturday night. The boys helped out and were so excited about them, but they turned out to be too sweet for them when it came down to eating the treat. I think it was because of the Oreos; I reduced the sugar in the pudding. I also used whole milk instead of the heavy cream called for. The cornstarch thickened this pudding SO fast, and made it so thick; I have no idea why heavy cream was called for! I'm sure 2% or 1% milk would have been fine, as well.
adapted from Baked by Rachel
Makes 6 servings
2 1/2 cups whole milk
1/2 cup white sugar
pinch of salt
1/3 cup cornstarch
2 Tbs butter
2 tsp. pure vanilla extract
green and yellow food coloring (to make "neon" green)
10-15 Oreo cookies, crushed
1. In a medium saucepan over medium heat, warm 2 cups milk, sugar, and salt until warm and steaming.
2. In a small bowl, combine cornstarch and remaining milk, whisking until completely smooth. Add to hot milk in saucepan, stirring constantly until thickened- 2-5 minutes. Be careful- can thicken very quickly. Keep whisking! Turn the heat to low when pudding thickens.
3. Reduce heat to low. In another small bowl, whisk eggs continuously, and slowly drizzle in some of the hot milk mixture to temper. Transfer egg back to saucepan and continue cooking over low heat for a few minutes. Remove from heat. Stir in butter and vanilla until butter is melted. Stir in food coloring until desired color is reached. Serve warm or let cool a bit, and layer in clear cups with crushed Oreos. Store in fridge.
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