Layered Chilled Caramel Custard Parfaits

Serves 4 · 25 min prep · 20 min cook

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 2 cups heavy cream
• 1 cup whole milk
• 6 large egg yolks
• 2 tsp vanilla extract
• 1/4 tsp salt
• 1 cup crushed graham crackers
• 1 cup whipped cream
• 1/3 cup caramel sauce for drizzle

Instructions

1. 1Combine the sugar and water in a heavy saucepan over medium heat without stirring until the mixture turns a deep amber caramel color and smells nutty, about 8 to 10 minutes.
2. 2Carefully pour the hot caramel into the bottoms of four clear parfait glasses, tilting each to coat a thin even layer, then set aside to harden at room temperature.
3. 3Warm the heavy cream and whole milk together in a saucepan until steamy but not boiling, then remove from heat.
4. 4In a mixing bowl whisk the egg yolks with the vanilla extract and salt until smooth and slightly pale.
5. 5Slowly stream the warm cream mixture into the yolks while whisking constantly to temper, then return everything to the saucepan.
6. 6Cook the custard over low heat, stirring continuously with a wooden spoon, until it thickens enough to coat the back of the spoon and reaches 170°F, about 6 to 8 minutes; do not let it boil.
7. 7Strain the custard through a fine-mesh sieve into a clean bowl, press plastic wrap directly onto the surface, and chill in the refrigerator for at least 3 hours until fully set and cold.
8. 8Spoon a layer of the chilled caramel custard over the hardened caramel in each glass, followed by a sprinkle of crushed graham crackers.
9. 9Repeat the layers once more, finishing with a generous dollop of whipped cream on top.
10. 10Drizzle caramel sauce over the whipped cream just before serving and chill the assembled parfaits 15 more minutes so the textures stay silky and contrasting.