Best 2 Baileys Pudding Parfaits With Oatmeal Walnut Crunch Recipes

Indulge in a delightful symphony of flavors and textures with our Baileys Pudding Parfaits, a dessert that combines the irresistible taste of Baileys Irish Cream with the richness of chocolate pudding and the crunch of oatmeal walnut crumble. These parfaits are not only a treat for your taste buds but also a feast for the eyes, with their elegant layers and vibrant colors. Accompanying this main recipe, you'll also find variations that cater to different dietary preferences, including a gluten-free option and a boozy version for those who enjoy a little extra kick.

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BAILEYS PUDDING PARFAITS WITH OATMEAL-WALNUT CRUNCH

Baileys Pudding Parfaits with Oatmeal-Walnut Crunch image

Categories Dairy Egg Nut Dessert Freeze/Chill Vegetarian St. Patrick's Day Spring Chill Bon Appétit Pescatarian Peanut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 16

Ingredients

For crunch
1 cup old-fashioned oats
3/4 cup all purpose flour
1/2 cup (packed) golden brown sugar
2 teaspoons instant coffee crystals
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
3/4 cup coarsely chopped walnuts
For pudding
1 1/4 cups chilled whipping cream
12 tablespoons Baileys Original Irish Cream
3/4 cup (packed) golden brown sugar
6 large egg yolks
1/4 teaspoon ground nutmeg
12 tablespoons dried currants

Steps:

Make 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.)
Make pudding:
Combine 3/4 cup cream, 6 tablespoons Baileys liqueur, 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 liqueur. 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 six 12-ounce goblets; repeat layering 1 more time. Serve immediately or refrigerate up to 1 hour.

BAILEYS PUDDING PARFAITS WITH OATMEAL-WALNUT CRUNCH

Baileys Pudding Parfaits With Oatmeal-Walnut Crunch image

The oatmeal and nut mixture in this dessert is usually baked on fruit; here, it is cooked on its own, then layered with currants and a pudding made with Baileys Original Irish Cream.

Provided by Annacia

Categories Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup old fashioned oats
3/4 cup all-purpose flour
1/2 cup packed golden brown sugar
2 teaspoons instant coffee crystals
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup chilled unsalted butter, cut into 1/2-inch pieces
3/4 cup coarsely chopped walnuts
1 1/4 cups chilled whipping cream
12 tablespoons baileys original irish cream
3/4 cup packed golden brown sugar
6 large egg yolks
1/4 teaspoon ground nutmeg
12 tablespoons dried currants

Steps:

Make 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.).
Make Pudding:.
Combine 3/4 cup cream, 6 tablespoons Baileys liqueur, 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 liqueur.
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 six 12-ounce goblets; repeat layering 1 more time. Serve immediately or refrigerate up to 1 hour.

Nutrition Facts : Calories 731, Fat 48.8, SaturatedFat 23.9, Cholesterol 318.4, Sodium 140.5, Carbohydrate 67.7, Fiber 4, Sugar 41.7, Protein 10.6

Tips:

Use high-quality ingredients for the best flavor. This means using real cream, butter, and chocolate.
Don't overbeat the egg whites. You want them to be stiff but not dry.
Chill the parfait glasses before assembling them. This will help the parfaits set up more quickly.
Layer the parfaits in the glasses in the order given in the recipe. This will ensure that the flavors are evenly distributed.
Serve the parfaits immediately, or chill them for later.

Conclusion:

Baileys Pudding Parfaits with Oatmeal Walnut Crunch are a delicious and easy-to-make dessert that is perfect for any occasion. They are made with a creamy Baileys pudding, a crunchy oatmeal walnut topping, and fresh fruit. These parfaits are a great way to use up leftover pudding or cake, and they can be customized to your liking. Try different flavors of pudding or fruit, or add a layer of whipped cream or chocolate chips. No matter how you make them, Baileys Pudding Parfaits with Oatmeal Walnut Crunch are sure to be a hit!