We are still in triple digits here in Arizona. I can feel the weather changing though as the days get shorter and the nights cooler. l’m starting to welcome the idea of Fall and everything that comes with it. Fall is akin to comfort food. As Summer slips away, we start day dreaming of stews, hot dishes and firing up the oven again to bake. These parfaits are Snickers inspired in terms of flavor.
Pudding is the ultimate comfort food that you can still make when the weather is hot. I have such a fond memory of my childhood and making homemade pudding. My Mother taught me how to stir the pudding gently in a figure 8 motion, being careful to get into the corners of the pot. When making pudding, I always succumb to a hypnotic dreamy state while I stir. I don’t know why, but it just happens organicly EVERY TIME. Pudding can be a great problem solving task for things that you have been pondering about or troubled over. Stirring and zoning out, I can finally meditate over where the Husband left his keys that he’s lost for 3 days now. Oh yeah…stirring, meditating, day dreaming of Fall evenings sitting on the porch with creamy pudding parfaits.
These little jars have everything you need, creamy pudding with bits of crunchy chocolate cookie crumbles and smooth salted caramel topped with peanuts. Comfort food in any season. You’ll most likely have some salted caramel sauce leftover- store it in a glass jar in the fridge. Slip it into your morning coffee or sneak a spoonful now and then straight from the jar!
Salted Caramel Sauce
1 C sugar
1/4 C water
3/4 C heavy cream; nuke until slightly warm
2 Tbsp. unsalted butter
1/2 tsp. fleur de sel or kosher salt
In a medium saucepan place the sugar and add the water and mix gently until the mixture resembles wet sand. Cook over medium high heat and let it come to a boil without stirring; until the caramel reaches a deep amber. Turn off the heat and remove the pan from the heat. Carefully pour in the cream, it will bubble and spout a bit; whisk carefully until combined. Whisk in the butter and then the salt. Let cool, then refrigerate.
Vanilla Bean Pudding
yield: 4 servings
2 1/2 Cups whole milk, divided
1/2 Cup sugar
pinch of salt
3 Tbsp. cornstarch
2 egg yolks
1 Vanilla Bean, scraped for seeds
1 Tbsp. unsalted butter
For Parfait Assembly:
Purchased Famous brand chocolate cookies
Salted roasted peanuts
1. In a small to medium bowl whisk the cornstarch along with 1/2 Cup of the milk. Add the yolks and whisk to combine; set aside.
2. Place the remaining 2 cups milk in a saucepan along with the sugar, salt, and vanilla bean seeds. Bring to a boil; then slowly pour about 1/3 of the hot milk into the bowl with the cornstarch mixture to temper the mixture. Pour that back into the saucepan and bring the pudding to a gentle boil over medium heat while stirring with a rubber spatula. Let the mixture boil for about 2-3 minutes. Turn off the heat and stir in the butter. Pour the pudding into a container and place a piece of parchment circle directly onto the surface of the pudding. Let the pudding cool on counter for 30 minutes, then place in fridge.
Once the pudding is poured into the bowl, DO NOT STIR OR PUDDING CAN TURN WATERY!
Layer a few tablespoons of vanilla pudding in the bottom of a 4 oz. glass container, then pour in a couple tablespoons of salted caramel, followed by sprinkling of coarse cookie crumbles and salted peanuts. Repeat with one more layer. Serve chilled.