Blueberry Vanilla Pudding Parfait

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.