Red, White and Blue Parfaits

Ingredients

• 40  blueberries 
• 3 tablespoons cornstarch 
• 2 large egg yolk 
• 4 oz strawberry gelatin red instant flavored (such as cherry or strawberry Jell-O)
• 1 cup half and half 
• 1.5 cups milk 
• 1 pinch salt 
• 0.5 cup sugar 
• 1 tablespoon butter unsalted
• 1.5 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• plastic wrap

Directions

1. Whisk 1/2 cup milk, cornstarch and yolks until smooth. In a pan, stir 1 cup milk, half-and-half, salt and sugar. Bring to a boil over medium-high heat, stirring until sugar dissolves.
2. Remove from heat.
3. Whisking yolk mixture constantly, drizzle in hot milk.
4. Pour mixture back into saucepan and cook for 1 minute, stirring constantly as pudding thickens.
5. Remove from heat; whisk in vanilla and butter.
6. Pour pudding into a large bowl. Cover with plastic wrap so that plastic touches surface of pudding.
7. Let cool for 20 minutes, then refrigerate until cold, at least 3 hours.
8. Chill 4 8-oz. glasses. Make gelatin: Put gelatin in a bowl.
9. Pour in 1 cup of boiling water; whisk until gelatin dissolves, about 2 minutes. Stir in 1 cup of cold water. Keep at room temperature.
10. Pour 1/4 cup gelatin into each glass. Chill until firm, 1 hour. Spoon in 1/4 cup pudding, smooth tops and freeze until firm, about 1 hour. Slowly pour 1/4 cup gelatin over pudding in each cup (you will use up gelatin mixture); chill until firm, 1 hour. Top with final layer of pudding. Divide blueberries among parfaits and serve.