White Chocolate-Candy Cane Parfaits Recipe

White Chocolate-Candy Cane Parfaits Recipe photo by Taste of Home

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Candy canes add fun crunch and a burst of mint flavor in these lovely parfaits. The delightful desserts are fun for the holidays.—Taste of Home Test Kitchen

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White Chocolate-Candy Cane Parfaits Recipe

Prep: 35 min. Cook: 10 min. + chilling

Yield: 8 Servings

35 10 45

Ingredients

1/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1-1/2 cups heavy whipping cream, divided
1 cup 2% milk
3 egg yolks, beaten
3 ounces white baking chocolate, chopped
1/2 teaspoon vanilla extract
2 tablespoons confectioners' sugar
1/4 teaspoon peppermint extract
2 tablespoons plus 1/3 cup finely crushed candy canes, divided
1/3 cup crushed shortbread cookies
Additional crushed candy canes

Directions

In a large heavy saucepan, combine the sugar, cornstarch and salt. Gradually add 1 cup heavy whipping cream and milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir with a wire whisk 2-3 minutes longer or until thickened.
Remove from the heat. Whisk a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in white chocolate until melted. Stir in vanilla. Transfer to a large bowl. Cool to room temperature without stirring. Press waxed paper onto surface of pudding; refrigerate until chilled.
In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and peppermint extract; beat until soft peaks form. Fold in 2 tablespoons crushed candies.
In each of eight dessert dishes, layer 1/4 cup pudding and 2 teaspoons crushed candies and cookie crumbs. Top with whipped cream. Garnish with additional crushed candies. Yield: 8 servings.

Nutritional Facts 1 parfait equals 408 calories, 27 g fat (15 g saturated fat), 146 mg cholesterol, 171 mg sodium, 37 g carbohydrate, trace fiber, 5 g protein.

Originally published as White Chocolate-Candy Cane Parfaits in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p68