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1
To make the custard, in a saucepan, stir together the cream, milk, 2 tablespoons of the sugar, and the salt.
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2
Warm over medium-low heat until gently simmering, stirring to dissolve the sugar.
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3
In a heatproof bowl, whisk together the egg yolks and the remaining tablespoons of sugar.
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4
Whisk in the cornstarch mixture.
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5
Slowly pour about half of the warm cream mixture into the yolk mixture, whisking constantly.
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6
Scrape the yolk mixture into the saucepan.
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7
Cook, stirring constantly, until the custard is thickened and glossy, about 3 minutes.
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8
Remove from the heat and stir in the vanilla extract and the butter until melted.
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9
Pour the custard through a medium-mesh sieve into a bowl, press a piece of plastic wrap directly onto the surface of the custard, and let cool completely.
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10
(You can cool the custard down quickly by setting the bowl in a larger bowl filled with ice water.)
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11
Refrigerate until chilled before using; the custard can be kept in the refrigerator, covered, for up to 3 days.
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12
In a bowl, stir together the strawberries, sugar, and orange zest.
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13
Set aside for 30 minutes to macerate.
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14
(If you like, reserve a few slices of strawberry and 1/2 teaspoon of orange zest to garnish the finished parfaits.)
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15
To whip the cream: in the bowl of a mixer fitted with the whip attachment, on medium-high speed, beat the cream, sugar, and vanilla to medium-stiff peaks.
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16
Do not overbeat.
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17
To assemble the parfaits, layer the strawberries, custard, and cookiesin that orderin 7- or 8-ounce jars or glasses.
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18
Break up the cookies into bite-sized pieces to make them fit in a single layer in the jars.
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19
Top with whipped cream, garnish with strawberry slices and orange zest if you like, and serve.
