Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups milk ((I use 1% or coconut milk))
  • 6 egg yolks ((large))
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 bananas, (sliced thinly)
  • 1 cup finely chopped fresh pineapple ((or canned crushed pineapple, drained))
  • 10 fresh strawberries, (hulled and sliced thinly)
  • 1/4 cup chocolate sauce
  • 4 ounces Annie's Cocoa & Vanilla Gluten-Free Bunny Cookies ((4 packs))
  • 1/2 cup heavy cream, (cold, whipped to soft peaks with 2 teaspoons granulated sugar)
  • 1 tablespoon rainbow sprinkles
  • 4 maraschino cherries, (drained and rinsed)

Instruction

  • Pour the milk into a small pot and place over medium heat until small bubbles form around the edges.
  • In a medium mixing bowl, whisk the egg yolks with the sugar, cornstarch, and salt.
  • Slowly pour the hot milk over the egg mixture, while whisking, to warm the eggs.
  • Place the mixture back into the pot and place over low heat.
  • Cook, stirring constantly, until the mixture comes to a bubble and becomes very thick.
  • Remove from the heat and stir in the vanilla extract.
  • Transfer to a heat safe container and lay plastic wrap over the surface. Chill for 2 hours.
  • When the custard has cooled completely, layer it in parfait glasses with sliced banana, chopped pineapple, sliced strawberries, chocolate sauce, Bunny Cookies, and whipped cream. Top with rainbow sprinkles and a cherry.