Combine milk and vanilla in a saucepan and warm over medium heat until just steaming. In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
2 cups whole milk, 1 teaspoon vanilla extract
Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and begins to bubble.
3 egg yolks large egg yolks, 0.75 cups sugar, 3 tablespoons cornstarch
Remove from heat and stir in half of the orange fruit puree for the orange layer. Transfer one-third of the custard into a bowl and stir in the yellow fruit puree for the yellow layer. Chill all custard portions in the refrigerator for at least one hour until set and cold.
1/2 cup orange fruit puree or orange juice, 1/2 cup yellow fruit puree or lemon juice
Crush the gingersnap cookies into fine crumbs and set aside. Once chilled, gently fold whipped cream into each custard portion to lighten the texture.
1 cup whipped cream, 1 cup gingersnap cookies
Begin layering in clear glasses: add a spoonful of the orange custard at the bottom, followed by a layer of yellow custard, and then a layer of white whipped cream. Repeat the layers, creating a colorful, striped effect resembling a mini sunset.
Sprinkle crushed gingersnap crumbs over the top of each parfait. Optionally, add a dollop of whipped cream and a small gingersnap for decoration.
Serve immediately or refrigerate for up to 2 hours for a firmer set and enhanced flavor. Enjoy the vibrant, crunchy, creamy layers that evoke a fall sunset—ready for your seasonal celebration!
