Apricot and Vanilla Custard Parfait


  1. Prepare the angel food cake as directed per package instructions. Cool completely. This step can be completed 1 day in advance.
  2. Prepare custard: In a medium saucepan, combine sugar, corn starch, salt, egg yolks and milk. Bring to a boil, continually whisking until thickened. Remove from heat. Whisk in butter and vanilla. Refrigerate for 2 hours.
  3. Prepare apricot sauce: In a microwave safe bowl, heat apricot preserves and water for 1 minute or until melted, whisk until smooth. Reserve.
  4. To Assemble: Chop cake into bite-sized pieces.  In eight small glasses, layer the following: apricot sauce, cake, custard, cake and repeat until glasses are full.
  5. Top with desired amount of whipped cream and a sprinkling of cinnamon.

Recipe courtesy of Chef Stacey,
ALDI Test Kitchen


16 ounces Baker's Corner Angel Food Cake Mix*


½ cup Baker's Corner Granulated Sugar

3 tablespoons Baker's Corner Corn Starch*

¼ teaspoon Stonemill Essentials Iodized Salt

4 Goldhen Large Eggs, yolks only

3 cups Friendly Farms 2% Milk

2 tablespoons Countryside Creamery Unsalted Butter

1 ½ teaspoons Stonemill Essentials Pure Vanilla

Apricot Sauce:

½ cup Berryhill Apricot Preserves

2 tablespoons water


Friendly Farms Whipped Dairy Topping (optional)

Stonemill Essentials Ground Cinnamon (optional)

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Prep Time:
15 minutes (plus 2 hours to chill)

Cook Time:
45 minutes

Total Time:
1 hour (plus 2 hours to chill)

8 parfaits