Irish Cream Pudding Parfaits with Oatmeal- Walnut Crunch

Ingredients for Crunch:

• 1 cup old fashioned oats
• ¾ cup all-purpose flour
• ½ cup packed brown sugar
• 2 teaspoons instant coffee crystals
• ¼ teaspoon ground all spirce
• ¼ teaspoon salt
• ½ cup chilled unsalted butter, cut into ½ inch pieces
• ¾ cup coarsely chopped walnuts

Method:

1. Preheat oven to 350 degree Fahrenheit
2. Combine the first 6 ingredients in a large bowl
3. Add butter and rub in with fingertips until mixture forms moist clumps, mix in walnuts
4. Sprinkle mixture onto rimmed baking sheet and bake until golden brown and crisp, occasionally stirring gently and leaving the mixture in clumps, baking should be approximately 30 minutes
5. Cool completely – can be made up to 2 days ahead of time and stored in an airtight container

Ingredients for Pudding:

• 1 ¼ cup chilled whipping cream
• 12 tablespoons Irish Cream
• ¾ cup packed brown sugar
• 6 large egg yolks
• ¼ teaspoon ground nutmeg
• 12 tablespoons raisins

Method for Pudding

1. Combine ¾ cup of cream, 6 tablespoons Irish cream, sugar, yolks, and nutmeg into a large metal bowl
2. Place over saucepan of simmering water – do not allow the bottom of the bowl to touch the water
3. Using an electric mixer, beat until custard thickens and thermometer registers 160 degree Fahrenheit (about 8 minutes)
4. Remove from over water and beat until cool (about 8 minutes)
5. Mix in remaining 6 tablespoons of Irish cream
6. Beat remaining ½ cup cream in a medium bowl to medium peaks, and then fold into custard
7. Cover and chill at least 4 hours or overnight

To Make Parfait:

1. Layer ¼ cup pudding, I tablespoon raisins, and 3 tablespoons crunch in each bowl/glass, repeat one more layer
2. Repeat for each serving, should make 6
3. Serve immediately or refrigerate up to 1 hour

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