Peach & Vanilla Bean Custard Parfaits To-Go

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Peach & Vanilla Bean Custard Parfaits To-Go
Prep Time
10 min + chilling
Cook Time
20 min
6 servings
Recipe by: TermiNatetor Family Kitchen

These on-go parfait cups are the perfect breakfast or mid-day snack!


For the custard

  • ¼ cup sugar
  • 4 teaspoons cornstarch
  • ¼ teaspoon salt
  • 1 2/3 cups milk (2%)
  • 2 Eggland’s Best Eggs, yolks
  • ¾ teaspoon vanilla extract (or ½ teaspoon vanilla bean paste)

For the peaches

  • 3 cups peaches, sliced and cubed
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cardamom
  • Pinch of salt
  • 1 cup granola, for assembly


Serving Size
9 g
  Saturated Fat
3 g
68 mg
167 mg
38 g
Dietary Fiber
4 g
7 g

For the custard

In a medium sauce pan, whisk together the sugar, cornstarch, and salt. Slowly whisk in the milk until smooth.

Cook and stir mixture over medium-high heat until thickened and bubbly/frothy. Reduce the heat to medium-low and cook for 2 minutes longer.

Remove the pan from the heat.

Stir in a small amount of the liquid into the egg yolks, whisking to combine.

Then pour the tempered egg yolks into the sauce pan, stirring constantly. Bring this mixture to a boil and cook for 2 minutes longer. Remove the pan from heat.

Gently stir in the vanilla then cool the custard to room temperature without stirring.

Transfer custard to a bowl and gently press plastic wrap onto the surface of the custard. Refrigerate for 1 hour to overnight, preferably.

For the peaches

In a large bowl, toss together the prepared peaches, sugar, ground cardamom, and salt until combined.

Allow mixture to sit at room temperature for 15 minutes before using.

For assembly

Spoon ¼ cup of peaches into each parfait glass or plastic cup.

Top with 2 tablespoons of custard and 2 tablespoons granola. Repeat layers.

Filed Under: Breakfast and Brunch, Appetizer, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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