Peach Pudding Parfait
Peach Pudding Parfait layers creamy vanilla pudding, juicy peaches, crunchy cookies, and toasted almonds for an easy, chic, late-summer dessert.
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.