Lemon-Raspberry Parfait

1. 1

   In a saucepan, combine cornstarch, sugar and salt.

2. 2

   Mix together the milk and egg yolks and slowly stir into cornstarch mixture.

3. 3

   Cook over medium-low heat, stirring constantly until mixture thickens and comes to a boil.

4. 4

   Boil, stirring, 1 to 2 minutes.

5. 5

   Remove from heat and pour through a sieve.

6. 6

   Whip the cream until it holds soft peaks.

7. 7

   Fold whipped cream into cooled pudding.

8. 8

   Halve pudding and fold raspberry puree into one half. Spoon alternating layers of pudding into parfait glasses. Refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.