Irish Cream Pudding Parfaits
- Number of Servings: 12
Ingredients
Ingredients for Crunch:1 c. old-fashioned oats3/4 c. all purpose flour1/2 c. packed brown sugar2 tsp. instant coffee crystals1/4 tsp. ground allspice1/4 tsp. salt1/2 c. (1 stick) chilled unsalted butter, cut into 1/2 inch pieces3/4 c. coarsely chopped walnutsIngredients for Pudding:1-1/4 c. chilled whipping cream12 tbsp. Irish Cream 3/4 c. packed brown sugar 6 large egg yolks1/4 tsp. ground nutmeg12 tbsp. dried currants Adapted from Bon Appetit March 1999
Preparation:
Crunch:
Preheat oven to 350°F. Combine first 6 ingredients in large bowl. Add butter and rub in with fingertips until mixture forms moist clumps. Mix in walnuts. Sprinkle mixture onto rimmed baking sheet. Bake until golden brown and crisp, occasionally stirring gently and leaving mixture in clumps, about 35 minutes. Cool completely. (Can be made 2 days ahead. Store airtight.)
Pudding:
Combine 3/4 cup cream, 6 tablespoons Irish cream, sugar, yolks and nutmeg in large metal bowl. Place over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat until custard thickens and thermometer registers 160°F, about 8 minutes. Remove from over water and beat until cool, about 8 minutes. Mix in remaining 6 tablespoons Irish cream. Beat remaining 1/2 cup cream in medium bowl to medium peaks. Fold into custard. Cover and chill at least 4 hours or overnight.
Layer 1/4 cup pudding, 1 tablespoon currants and 3 tablespoons crunch in each of 12 glasses; repeat layering 1 more time. Serve immediately or refrigerate up to 1 hour.
Crunch:
Preheat oven to 350°F. Combine first 6 ingredients in large bowl. Add butter and rub in with fingertips until mixture forms moist clumps. Mix in walnuts. Sprinkle mixture onto rimmed baking sheet. Bake until golden brown and crisp, occasionally stirring gently and leaving mixture in clumps, about 35 minutes. Cool completely. (Can be made 2 days ahead. Store airtight.)
Pudding:
Combine 3/4 cup cream, 6 tablespoons Irish cream, sugar, yolks and nutmeg in large metal bowl. Place over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat until custard thickens and thermometer registers 160°F, about 8 minutes. Remove from over water and beat until cool, about 8 minutes. Mix in remaining 6 tablespoons Irish cream. Beat remaining 1/2 cup cream in medium bowl to medium peaks. Fold into custard. Cover and chill at least 4 hours or overnight.
Layer 1/4 cup pudding, 1 tablespoon currants and 3 tablespoons crunch in each of 12 glasses; repeat layering 1 more time. Serve immediately or refrigerate up to 1 hour.
Nutritional Info Amount Per Serving
- Calories: 368.1
- Total Fat: 22.4 g
- Cholesterol: 129.8 mg
- Sodium: 81.9 mg
- Total Carbs: 44.2 g
- Dietary Fiber: 1.1 g
- Protein: 4.5 g
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