Summer is in full swing over at the KM kitchen, and we are loving it. So when I was
doing some thinking around what to make for a Fourth of July party in a few weeks, I
thought – what’s more summery than a cool, refreshing parfait?
I’m not talking about the healthy yogurt-granola-fruit parfait -- don’t get me wrong,
being healthy has it’s time and place – I’m talking about pure indulgence. A dessert
parfait with layers of silky vanilla custard, macerated strawberries, cookie crumbles,
whipped cream, and blueberries, to be exact. It’s a cool and simple dessert that you
can assemble to your personal specifications, pack on the go, and enjoy at the
beach. Added bonus? It’s red, white, and blue!
3⁄4 cup granulated sugar
1⁄4 cup cornstarch
1/4 teaspoon fine salt
6 large egg yolks
3 1⁄2 cups milk
2 tablespoons butter, cut into a few bits
1 tablespoon vanilla
2 cups heavy cream
1 tablespoon sugar
Dash of vanilla
4 cups strawberries, thinly sliced
2 tablespoon sugar
Squeeze of lemon
1 bag of 20 two-bite cookies of your choosing (we love Sugar Blizzard for a classic
taste, and Unrivaled Classic to add a bite of chocolate)
Blueberries for garnish
8 16oz mason jars
1. To make custard: Whisk sugar, cornstarch, salt and yolks together in the
bottom of a large saucepan. Slowly pour in milk, whisking the whole time to
avoid lumps. Place over medium heat and bring up to a simmer, stirring
occasionally. Once simmering, stir until custard thickens, about 5 minutes.
Remove from heat then stir in butter and vanilla. Chill covered in fridge
2. On the day you’re going to eat the parfaits, make the remaining layers:
3. Combine strawberries, sugar, and lemon juice in a bowl and allow to sit for
about 20 minutes. The strawberries will start to release their juices.
4. Beat heavy cream and sugar until stiff. Stir in vanilla.
5. Roughly chop two-bite cookies. Be careful not to over-chop - you don’t want
these to become crumbs, just small enough that you can make a chunky
cookie layer in your parfait!
6. Assemble the parfaits: In a 16 oz mason jar, begin with a layer of custard,
followed by cookie crumbles, strawberries, and then whipped cream. Repeat
(we recommend about a ¼ cup of custard and whipped cream per layer, so
you should be able to fit 2 layers of each, ending with whipped cream). The
order and amount of each layer is subjective – feel free to add less custard,
more berries, massive amounts of cookies… you get the idea
7. Store in fridge until ready to eat, and then garnish with blueberries for a red,
white, and blue summer treat!
- Make custard the day before you’d like to eat the parfaits. It works best when
allowed to set in the fridge overnight.
- If you want to make this super easy, feel free to use the store-bought
pudding or custard of your choice! We’re partial to Plant-Based Provisions
- We love to make these in mason jars because it makes transport and storage
so easy – just screw on the top and put in the fridge or a cooler until you are
ready to indulge – but they can really be made in anything!