Beetlejuice: Striped Pudding Parfait with “Dirt” Topping

8
Medium
Desserts
1 hour

Characteristics

High Calcium Without nuts Kid Approved

Nutritional Facts Per Serving

340
Calories
7 g
Protein
57 g
Carbs
1 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 340
  • Lipides 9 g
    • Saturated fat  4.5 g
  • Cholesterol 65 mg
  • Sodium  230 mg
  • Carbs 57 g
    • fiber  1 g
    • Sugar  37 g
  • Protein 7 g

Ingredients

  • 1 cup (250 mL) chocolate cookie crumbs
  • 2/3 cup (150 mL) + 2 tbsp (30 mL) sugar, divided
  • 2 tbsp (30 mL) butter, melted
  • 1/2 cup (125 mL) cornstarch, divided
  • 4 cups (1 L) milk, divided
  • 2 eggs, divided
  • 1 tsp (5 mL) vanilla extract
  • 1/4 cup (60 mL) unsweetened cocoa powder
  • 1/4 tsp (1 mL) salt
  • 16 gummy worms

Method

  1. Preheat oven to 325°F (160°C). In bowl, mix cookie crumbs and 2 tbsp (30 mL) sugar. Stir in melted butter until crumbs are coated. Transfer mixture to parchment paper-lined baking sheet. Bake 8 to 10 min. until crisp; cool completely. Set aside.
  2. In medium heavy-bottomed saucepan, stir together 1/3 cup (75 mL) sugar and 1/4 cup (60 mL) cornstarch. Gradually whisk in 2 cups (500 mL) milk until cornstarch dissolves and mixture is smooth. Place over medium heat. Cook, whisking constantly, over medium heat until mixture just comes to a simmer. In bowl, whisk 1 egg, then slowly whisk in 1/2 cup (125 mL) hot milk mixture. Gradually stir mixture back into saucepan. Stirring constantly, bring to a simmer. Reduce heat to low and cook 1 min. to thicken. Remove from heat. Stir in vanilla. Transfer to bowl and press plastic wrap directly onto surface (to prevent "skin" from forming on surface). Chill at least 2 hr. until cold. 
  3. Meanwhile, in clean, medium heavy-bottomed saucepan, stir together remaining 1/3 cup (75 mL) sugar, remaining 1/4 cup (60 mL) cornstarch, cocoa powder and salt. Gradually whisk in remaining 2 cups (500 mL) milk until cornstarch dissolves and mixture is smooth. Place over medium heat. Cook, whisking constantly, over medium heat until mixture just comes to a simmer. In bowl, whisk remaining egg, then slowly whisk in 1/2 cup (125 mL) hot milk mixture. Gradually stir mixture back into saucepan. Stirring constantly, bring to a simmer. Reduce heat to low and cook 1 min. to thicken. Transfer to bowl. Press plastic wrap directly onto surface. Chill at least 2 hr. until cold. 
  4. To assemble parfaits, spoon 2 tbsp (30 mL) vanilla pudding into bottom of 8 glasses (approx. 6 oz/170 mL each) then spread 2 tbsp (30 mL) chocolate pudding over top. Repeat layers once more. Sprinkle on with crumb “dirt topping” and garnish with 2 gummy worms per glass. 

Tips:
• Using a heavy-bottomed saucepan will offer even gentle heat so pudding doesn’t scorch or lump.
• Use mason jars instead of glasses so you can make pudding in advance and seal with lids to store in refrigerator.
• For a gluten-free dessert, use gluten-free cookie crumbs.

Related Recipes