Lemon Crumble Parfaits Recipe

Name: Lemon Crumble Parfaits
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 125 mL (1/2 cup) granulated sugar; 50 mL (1/4 cup) cornstarch; 625 mL (2-1/2 cups) milk; 3 egg yolks egg yolks, lightly beaten; 25 mL (2 tbsp) grated lemon rind; 125 mL (1/2 cup) lemon juice; 25 mL (2 tbsp) butter, softened; 75 mL (1/3 cup) whipping cream; 125 mL (1/2 cup) quick cooking (not instant) rolled oats; 125 mL (1/2 cup) Rice Krispies* cereal; 75 mL (1/3 cup) packed brown sugar; 50 mL (1/4 cup) butter, softened

Ingredients

125 mL (1/2 cup) granulated sugar
50 mL (1/4 cup) cornstarch
625 mL (2-1/2 cups) milk
3 egg yolks egg yolks, lightly beaten
25 mL (2 tbsp) grated lemon rind
125 mL (1/2 cup) lemon juice
25 mL (2 tbsp) butter, softened
75 mL (1/3 cup) whipping cream
125 mL (1/2 cup) quick cooking (not instant) rolled oats
125 mL (1/2 cup) Rice Krispies* cereal
75 mL (1/3 cup) packed brown sugar
50 mL (1/4 cup) butter, softened

	PREP TIME 10m	COOK TIME 1h	TOTAL TIME 1h10m
YIELD 4 servings

Instructions

In saucepan, whisk sugar with cornstarch.
Whisk in milk, egg yolks and lemon rind until smooth.
Cook over medium heat, stirring, until thick enough to coat back of spoon, about 5 minutes.
Remove from heat.
Stir in lemon juice and butter until melted.
Strain through fine sieve into heatproof measuring cup; place plastic wrap directly on surface and refrigerate until cool, about 1 hour.
Rice Krispies* Crumble: In bowl, combine oats, Rice Krispies* and sugar; mix in butter with fingers until clumpy.
Spread on baking pan and bake in 350°F (180°C) oven, stirring occasionally, until crisp and golden brown, about 10 minutes.
Let cool.
Set aside 1/4 cup (50 mL) for garnish.
Whip cream. Set aside 1/4 cup (50 mL) for garnish; fold remaining cream into lemon mixture.
Alternately layer pudding and crumble in 4 parfait glasses, making 3 layers of pudding and 2 of crumble.
Top with reserved whipped cream and crumble.