Ingredients
Equipment
Method
- Start by pouring the milk into a medium saucepan and heating it over medium heat until just steaming, with tiny bubbles forming around the edges—this prepares it for thickening.
- In a separate bowl, whisk together the sugar and cornstarch until evenly combined; this helps prevent lumps in the pudding.
- Add a few spoonfuls of the warm milk into the sugar mixture, whisking constantly to temper the eggs and avoid curdling—this creates a smooth base.
- Pour the tempered mixture back into the saucepan with the remaining warm milk, stirring constantly as the mixture begins to thicken and bubble gently after about 2-3 minutes—that’s when it reaches pudding consistency.
- Remove the saucepan from heat, and stir in the vanilla extract for flavor. Cover the surface directly with plastic wrap to prevent a skin from forming, then let it cool to room temperature.
- Once cooled, gently fold in half of the whipped cream to make the pudding extra creamy and fluffy, then transfer the mixture into serving glasses or jars.
- Top each layer of pudding with a generous handful of candy corn, pressing lightly so they sit steadily on top of the creamy layer.
- Add another layer of the pudding on top of the candy corn, smoothing it with the back of a spoon for a neat finish.
- Finish each parfait with a dollop of whipped cream and decorate with additional candy corn for a festive, spooky look.
- Chill the parfaits in the fridge for at least 30 minutes before serving to let the layers set and flavors meld—this also keeps everything cold and refreshing.
- Serve the parfaits chilled, using a spoon to dig through the layers and enjoy the crunchy candy corn with the smooth, creamy pudding for a fun Halloween treat.
Notes
Be sure to chill the parfaits adequately so the layers set beautifully. You can substitute flavored pudding or add food coloring for more spooky effects. Use sturdy glasses or jars to hold the layers firmly in place.