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Vanilla Bean Pudding and Raspberry Parfait

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Active Time:  25 Minutes
Total Time:  9 Hours 25 Minutes
  4 servings
Spoon the favorite old-fashioned vanilla pudding into an elegant wine goblet and layer it between fresh raspberries to give it a sophisticated twist.
RECIPE INGREDIENTS
3/4 cup sugar
3 tablespoons cornstarch
1/4  teaspoon coarse (kosher) salt
1 vanilla bean, split lengthwise in half
2 cups half and half
1/4  cup plus 2 tablespoons heavy cream
2  large egg yolks
2  tablespoons brandy
One 6-ounce basket fresh raspberries
Vanilla Bean Pudding and Raspberry Parfait Recipe at Cooking.com
DIRECTIONS
Combine sugar, cornstarch and salt in heavy medium saucepan. Scrape in seeds from vanilla bean; reserve bean pod. Whisk until no corn- starch lumps remain. Very gradually whisk in half and half, then 1/4 cup cream and egg yolks. Add reserved vanilla bean pod. Whisk over medium heat until pudding thickens and boils (large bubbles will break on surface), about 8 minutes. Reduce heat to low and whisk 2 minutes longer.


Transfer pudding to medium bowl. Press plastic wrap directly onto surface. Refrigerate pudding until cold and set, at least 8 hours and up to 1 day.


Remove vanilla bean and discard. Whisk pudding to loosen. Add brandy. Add remaining 2 tablespoons cream to loosen pudding, if necessary. Whisk until smooth. Spoon 1/3 cup pudding into each of four 9- to 12-ounce wine goblets or parfait glasses. Top each with several berries. Repeat layering with remaining pudding and berries. Cover and chill up to 8 hours.


Recipe created exclusively for Cooking.com by Selma Elaine Brown.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Retro Dessert: Pudding, Mousse and Gelatin
Nutrition Facts per Serving
Yield:   4 servings
Calories: 274
Fat. Total: 5g
Fiber: 3g
Carbohydrates, Total: 49g
Sodium: 132mg
% Cal. from Fat: 16%
Cholesterol: 115mg
Protein: 2g
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