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Wednesday, July 31, 2013

Oreo Pudding Parfait




Oreo Pudding Parfaits
2 cups milk
1 cup sugar
5 egg yolks
6 tablespoons dark cocoa powder (Hershey’s Special Dark or some other brand processed with Alkali)
3 tablespoons corn starch
2 tablespoons heavy cream
2 teaspoons pure vanilla extract
whipped cream (recipe follows)
6 Oreo cookies 
1. In a medium saucepan set over medium heat, bring the milk almost to a boil. Meanwhile, whisk sugar and egg yolks until pale yellow, smooth, and it falls in ribbons. Whisk in cocoa powder and corn starch.
2. Whisk in hot milk, a half a cup at a time until mixture is warm to the touch. Pour entire mixture back into the saucepan and whisk constantly until pudding starts to thicken and it coats the back of a wooden spoon.
3. Pull off the heat and add in cream and vanilla. Spoon a small amount into 6 glass serving cups. Refrigerate while you make the whipped cream. Divide the whipped cream among the glasses (reserving a little extra for garnish). Top with remaining pudding. Garnish each with a dollop of whipped cream and a crushed oreo cookie.
whipped cream
1 cup heavy cream
1/2 teaspoon pure vanilla extract
3 tablespoons confectioner’s sugar
Combine all ingredients with an electric mixer until stiff peaks form.

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