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Vanilla Bean Pudding and Raspberry Parfait
- Active Time 25m
- Total Time 9h 25m
Spoon the favorite old-fashioned vanilla pudding into an elegant wine goblet and layer it between fresh raspberries to give it a sophisticated twist.
- 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
- 6 ounces fresh raspberries
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 reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
274 calories; 5g total fat; 115mg cholesterol; 132mg sodium; 49g carbohydrates; 3g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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