Baileys Pudding Parfaits with Oatmeal-Walnut Crunch

Name: Baileys Pudding Parfaits with Oatmeal-Walnut Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (1 stick) chilled unsalted butter, cut into 1/2-inch pieces; 3/4 cup coarsely chopped walnuts; 1 1/4 cups chilled whipping cream; ½ tablespoons Baileys Original Irish Cream; 3/4 cup (packed) golden brown sugar; 6 large egg yolks; 1/4 teaspoon ground nutmeg; ½ tablespoons dried currants

Servings: persons

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
1 1/4 cups chilled whipping cream
½ tablespoons Baileys Original Irish Cream
3/4 cup (packed) golden brown sugar
6 large egg yolks
1/4 teaspoon ground nutmeg
½ tablespoons dried currants

1
Preheat oven to 350F.
2
Combine first 6 ingredients in large bowl.
3
Add butter and rub in with fingertips until mixture forms moist clumps.
4
Mix in walnuts.
5
Sprinkle mixture onto rimmed baking sheet.
6
Bake until golden brown and crisp, occasionally stirring gently and leaving mixture in clumps, about 35 minutes.
7
Cool completely.
8
(Can be made 2 days ahead.
9
Store airtight.)
10
Combine 3/4 cup cream, 6 tablespoons Baileys liqueur, sugar, yolks and nutmeg in large metal bowl.
11
Place over saucepan of simmering water (do not allow bottom of bowl to touch water).
12
Using electric mixer, beat until custard thickens and thermometer registers 160F, about 8 minutes.
13
Remove from over water and beat until cool, about 8 minutes.
14
Mix in remaining 6 tablespoons liqueur.
15
Beat remaining 1/2 cup cream in medium bowl to medium peaks.
16
Fold into custard.
17
Cover and chill at least 4 hours or overnight.
18
Layer 1/4 cup pudding, 1 tablespoon currants and 3 tablespoons crunch in each of six 12-ounce goblets; repeat layering 1 more time.
19
Serve immediately or refrigerate up to 1 hour.

1255

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup old-fashioned oats, 3/4 cup all purpose flour, 1/2 cup (packed) golden brown sugar, 2 teaspoons instant coffee crystals, and more.

Yes, Baileys Pudding Parfaits with Oatmeal-Walnut Crunch falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!