Creepy Creature Pudding Parfaits

Set 2 tbsp (30 mL) of the sugar aside. In a medium saucepan, combine remaining sugar, 1 cup (250 mL) of the milk and 1/2 cup (125 mL) of the cream; heat over medium heat, just until steaming. Stir to dissolve sugar. Meanwhile in a bowl, whisk remaining 1/2 cup (125 mL) milk with cornstarch until smooth. Whisk in eggs until blended.

In thin, steady stream, gradually whisk about half of hot cream mixture into egg mixture. Gradually whisk back into saucepan and cook, whisking gently, for about 3 min or until starting to thicken. Reduce heat to low and cook, whisking, for 1 min or until thick. Remove from heat and stir in vanilla extract, orange zest and half of the orange juice. Transfer to a cool bowl and place plastic wrap directly on surface. Refrigerate until chilled, but not firm, about 30 min.

In a chilled bowl, using an electric mixer, whip remaining cream until soft peaks. Beat in reserved sugar and orange juice just until firm peaks form.

Place 1 or 2 candies in the bottom and creeping up sides of each of six stemmed parfait or wine glasses. Spoon a scant 1/4 cup (60 mL) of the orange pudding into each glass; top with 2 heaping tablespoons (15 mL) of the whipped cream, placing candies up the sides of the glasses as you fill them. Repeat the layers once. Top with more candies, dangling over the top edge of the glasses and perched on top of the cream.

Cover loosely and refrigerate until chilled, about 30 min or for up to 12 hrs.