- 2 tablespoons plus 2 teaspoons cornstarch
- ½ cup granulated sugar
- Pinch kosher salt
- 2 large eggs (I highly recommend pasteurized for this recipe)
- 2 cups whole milk
- ½ vanilla bean, split and scraped
- 1 tablespoon unsalted butter, cold, cubed
- 2 teaspoons pure vanilla extract
- About 10 Candy Corn Oreos
- In a small bowl, whisk cornstarch, 2 tablespoons sugar, and salt until combined. In a medium-large bowl, whisk eggs until slightly lightened in color and there are no lumps. Whisk in cornstarch mixture until smooth and fully combined.
- In a medium saucepan, combine milk, remaining sugar, and vanilla bean seeds. Bring to a boil over medium-high heat. Once the milk mixture comes to a boil, slowly and steadily pour it into the egg mixture, whisking quite vigorously and constantly until all the milk is added.
- Pour the mixture back in the saucepan and place back over medium-high heat. Allow the mixture to cook, whisking constantly, for about 2 minutes until it is thickened. It is fine if it comes to boil, but it may not. You will be able to tell that the mixture has thickened significantly and is ready.
- Immediately pour the mixture into a medium heat proof bowl. Whisk in the butter and vanilla. Place pudding immediately in the refrigerator. After it has been in the refrigerator for about 30 minutes, cover it with plastic wrap, placing the plastic directly on top of the pudding to prevent a skin from forming. Refrigerate for at least 3 more hours.
- Using a rolling pin, food processor, or your fingers crush the Oreos. I used my fingers and left them in large pieces, but feel free to use your method of choice and crush them as finely as you wish.
- Retrieve 4 small serving vessels of your choice, I used wine glasses, and remove the pudding from the refrigerator. Place a dollop of pudding in the bottom of each glass, covering the bottom completely. Sprinkle with Oreos until the pudding is covered. Add another layer of pudding, before topping with Oreos. Place back in the refrigerator for up to 2 hours. I highly recommend this step, as I like how it allows the Oreos to soften. The pudding may be stored in the refrigerator overnight, but I would not store the parfaits longer than a few hours, and I would not freeze any part of this recipe.
Pudding recipe adapted from Martha Stewart
- Prep Time: 15 mins
- Cook Time: 20 mins