Recipe

Baileys Pudding Parfaits With Oatmeal-walnut Crunch Recipe

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Ingredients

Directions

Step #1 Make crunch:.
Step #2 Preheat oven to 350°F Combine first 6 ingredients in large bowl.
Step #3 Add butter & rub in with fingertips until mixture forms moist clumps.
Step #4 Mix in walnuts.
Step #5 Sprinkle top mixture onto rimmed baking sheet.
Step #6 Bake until golden brown & crisp, every once in awhile stirring carefully & leaving mixture in clumps, about 35 mins.
Step #7 Cool completely, (Can be made 2 days ahead.
Step #8 Store airtight.
Step #9 ).
Step #10 Make Pudding:.
Step #11 Combine 3/4 c cream, sugar, 6 tbsps Baileys liqueur, yolks & nutmeg in large metal bowl.
Step #12 Place over saucepan of simmering water (do not allow bottom of bowl to touch water).
Step #13 Using electric mixer, beat until custard thickens & thermometer registers 160°F, about 8 mins.
Step #14 Remove from over water & beat until cool, about 8 mins.
Step #15 Mix in remaining 6 tbsps liqueur.
Step #16 Beat remaining 1/2 c cream in medium bowl to medium peaks.
Step #17 Fold into custard.
Step #18 Cover up & chill at least 4 hrs or overnight.
Step #19 Layer 1/4 c pudding, 1 tbsp currants & 3 tbsps crunch in each of six 12-oz goblets; repeat layering 1 more time.
Step #20 Serve as soon as possible or put in the fridge up to 1 hr.
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