Chocolate Pudding Dessert Parfait
Ingredients
Cream
- 1 can sweet condensed milk
- 2 cups milk, or use the sweet condensed milk's can to measure
- 1 Tbsp corn starch
- 2 egg yolks, strained
Cashew Crumble
- 6 lady finger cookies
- 2 cups salted cashews
- 1/2 cup powdered milk
- 1/2 cup sugar
- 4 tablespoons unsalted butter, melted
Chocolate Layer
Toppings
- Whipped Cream
Instructions
Cream
- In a saucepan, combine the sweet condensed milk and 1.5 cups of milk. Use the other 1/2 cup of milk to dissolve the corn starch and mix it with the rest.
- Cook, over medium low heat, until it starts to thicken.
- Separate a cup of that mixture and let it cool so you can add the yolks. Don't add the yolks while the milk mixture is still hot, or you will have scrambled eggs! Also, make sure you strain the yolks so you get rid of that "yolky" taste.
- Return the milk mixture with the added yolks to the pot and continue cooking until it is thick like a cream. Reserve.
Cashew Crumble
- Process the cookies, cashews, powdered milk and sugar in a food processor until finely crumbled.
- Add the melted butter and pulse a few times to incorporate.
- Reserve.
To assemble the glasses:
- Add a layer of cashew crumble to the bottom of each glass. Proceed with a layer of cream, a layer of chocolate pudding, another layer of cream and another layer of chocolate pudding.
- Chill for at least one hour or overnight.
- When ready to serve, top all the glasses with whipped cream and sprinkle some more cashew crumble.
- Serve cold!
Notes
This recipe makes way more Cashew Crumble than you will need for the parfaits. Store the leftovers in an airtight container in the fridge for up to 2 weeks. Use as a topping for ice cream, frozen yogurt, milkshakes or even as a topping for your yogurt in the morning.