Desserts

Blueberry Vanilla Pudding Parfait

44
8
2 1/2 cups milk
1 vanilla bean, split lengthwise
3/4 cup granulated sugar
3 Tablespoons cornstarch
1/8 teaspoon salt
1/4 cup heavy cream
2 large egg yolks
4 teaspoons butter

Mix-ins
1/2 cup graham cracker crumbs
1 cup blueberries
mint sprigs
Place milk in a medium, heavy saucepan. Scrape seeds from vanilla bean; add seeds and bean to the milk and bring to a low boil. Combine sugar, cornstarch, and salt in a large bowl, stirring well. Combine cream and egg yolks, stirring well. Stir egg yolk mixture into sugar mixture. Slowly add half of hot milk to sugar mixture, stirring constantly with a whisk. Return hot milk mixture to pan; bring to a boil. Cook 1 minute, stirring constantly with a whisk. Remove from heat. Add butter, stirring until melted. Remove vanilla bean; discard. Spoon pudding into a bowl. refredgerate until cold. Just before serving, stir in blueberries and graham cracker and spoon into glasses to serve.
Nutritions

Calories
267

Sodium
148mg
6% DV

Fat
9g
14% DV

Protein
5g
10% DV

Carbs
41g
14% DV

Fiber
2g
8% DV