Peach Pudding Parfait is a late summer treat that we can always manage to find room for after dinner. There’s nothing better than a ripe peach, and paired with the rich, creamy smoothness of the homemade vanilla pudding and the crunch of the cookies and toasted almonds, you are going to want to bookmark this recipe.
You might be thinking that pudding must be difficult to make. Well I’m honestly not sure how they ever convinced us we need an “instant” variety of pudding. It is surprisingly simple to make and aside from a little measuring, it’s the same amount of effort as the directions on the back of the pudding box.
Ingredient Substitutions
- No date sugar? You can substitute maple, or coconut sugar. Granulated sugar works as well, but check out my recipe FAQs to see why I don’t recommend it.
- No arrowroot starch? Arrowroot, tapioca and cornstarch are interchangeable in this (and most) recipes. There’s no need to have more than one of them in your pantry. I like using arrowroot in puddings because it has a neutral flavor and a glossier finish than cornstarch.
- No whole milk? You can substitute with half & half, it will give it an even richer texture. Tempted to use skim milk? You’re making the pudding less nutritious. Vitamins A, D, E & K are fat-soluble, meaning that your body won’t absorb those nutrients without the presence of fat.
- Don’t feel like making pudding? You can sub it for greek yogurt for a healthier treat.
- No Peaches? Feel free to substitute a seasonal fruit. Berries, bananas, plums, cherries and apricots are all delicious options.
- No Siete Mexican Wedding Cookies? Any crispy shortbread style cookie will work here.
Recipe Tips & FAQs
- Wait til your peach is juicy and ripe, that’s where the alchemy comes in. It should smell fragrant and have a little give to it. That’s when it will taste its best.
- When it comes to unrefined sugars; I prefer using maple, date, or coconut sugar. These sugars are less processed than granulated sugar, so they retain some of their nutrients. I’m not trying to claim that they’re superfoods, but they do contain trace amounts of vitamins and minerals—a boast that granulated sugar is unable to make.
- Puddings are surprisingly easy to make from scratch.
- Especially if you have a thermometer. Your pudding is done cooking when it reaches 200˚F. It will be pretty thick at this point, easily able to coat the back of a spoon.
- Make sure to stir the dry ingredients together before you add the yolks and starch.
- When cooking, make sure to scrape the bottom of the pot and the sides so they don’t stick.
Serving Suggestions
- Dessert Grazing Board: Serve alongside Coconut, Pecan & Chocolate Chip Cookies & Strawberry Yogurt Parfait.
- Tea Party: Enjoy with a cup of hot chai tea.
Storage and Shelf Life
Once assembled, it’s best enjoyed immediately.
Make Ahead: Pudding can be made up to 2-3 days in advance, peaches can be macerated up to 8 hours in advance.
Refrigerate: Pudding will last 2 to 3 days in the refrigerator in an airtight container.
Freezer: Not recommended.
Final Thoughts
One of the things that’s so great about being a personal chef is that sometimes clients request their favorite foods, and you find out that you like them too. And sometimes it even helps me learn more about my own husband!
I had a really great client, an elderly man—and pudding was one of his favorite foods. One evening I mentioned to my husband that I had cooked it for my client, and my husband that I’d been with for 8 years shocked me by exclaiming that pudding was one of his favorite foods! I had absolutely no idea. Now that I know, you can bet I make it for him from time to time.
Do you love pudding? Have you given this recipe a try? I’d love to hear about it in the comments below.
Peach Pudding Parfait
Ingredients
- For the Pudding:
- 1/2 cup date sugar
- 3 tablespoons arrowroot tapioca or cornstarch
- ¼ teaspoon sea salt
- 2 large egg yolks
- 2 ¼ cups whole milk
- 1 tablespoon unsalted butter
- 1 ½ teaspoons pure vanilla extract
- For the Parfait:
- 1 peach
- 1 tablespoon maple or date sugar
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
- 1 pinch cardamom
- 1 pinch cinnamon
- ½ cup Siete Mexican wedding cookies or any crisp shortbread-style cookie
- 2 tablespoons toasted slivered almonds
Instructions
- Make the Pudding: Combine the ½ cup date sugar, 3 tablespoons arrowroot starch and ¼ teaspoon sea salt in a 2 quart saucepan. Mix with a whisk, then add in the 2 egg yolks and 2 ¼ cup whole milk.
- Cook over low heat, stirring occasionally (every other minute) until the mixture has thickened and reached a temperature of 200˚F, about 8 minutes. The pudding should be thick, but still pourable. Plan on it getting thicker as it cools.
- Remove it from the heat and add 1 tablespoon of butter and 1 ½ teaspoons of vanilla extract. Lightly whisk them in.
- If your pudding is lumpy, strain it through a fine mesh strainer. Transfer the pudding into a glass container.
- Fill a large bowl with a little ice and water to create an ice bath. Place the glass container in the ice bath, making sure the water doesn’t overfill into the pudding container. Let the pudding cool down for 20 to 30 minutes and then transfer it to the refrigerator.
- Macerate the Peach: Small dice 1 peach, place it in a bowl and mix with 1 tablespoon maple sugar, 1 tablespoon orange juice, 1 teaspoon vanilla extract, 1 pinch cardamom, and 1 pinch cinnamon.
- Make the Parfait: Using 2 small cups, layer a couple of cookies on the bottom. Top with a spoonful of the chilled pudding, and a spoonful of peaches. Repeat these layers if there’s space. Top with half a cookie and a sprinkle of toasted almonds.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.