Banana, Blueberry, and Vanilla Pudding Parfait Recipe
3/4 Cup Sugar
1/4 Cup Cornstarch
1/4 Teaspoon Salt, Kosher
2 1/2 Cups Whole Milk
4 Large Egg Yolks
2 Tablespoons Unsalted Butter
1 Teaspoon Pure Vanilla Extract
1 Cup Blueberries
12 Shortbread or Vanilla-Flavored Cookies
In a medium saucepan, off the heat, whisk together the sugar, cornstarch, and salt.
Add the milk and continue whisking taking care to dissolve cornstarch then whisk in egg yolks.
Now place the saucepan over medium heat and whisking constantly, cook the mixture until the first large bubble forms and sputters.
Reduce heat to low, still whisking and cook for about 1 minute or so.
Remove from saucepan from the heat, and immediately pour the mixture through a fine meshed sieve into a suitable mixing bowl.
Remove the sieve and stir the butter and vanilla into hot pudding.
Let pudding cool slightly and slice the bananas into bite sized pieces.
In six 10-ounce glasses, alternately layer warm pudding with cookies, bananas and blueberries ending with pudding and covering bananas and blueberries as completely as you can to prevent discoloration.
Refrigerate until set, at least 1 hour, and covered with plastic wrap, up to 2 days.
To serve, top with whipped cream and more crumbled cookies and sliced bananas and blueberries.