Baileys Pudding Parfaits With Oatmeal Walnut Crunch Recipes

OATMEAL-BANANA PARFAITS

Steps:

• Make the bark: Preheat the oven to 350. Combine the flour, oatmeal, walnuts, sugar and a pinch of salt in a bowl. Melt the butter in a pot over medium heat and cook until light brown, 6 minutes. Stir into the dry ingredients. Press the dough into the bottom of a 9-inch springform pan. Bake until golden brown, 30 minutes.
• Remove the crust from the oven and sprinkle with the chocolate; let stand until soft, then spread with the back of a spoon. Refrigerate the bark until firm, 30 minutes. Break into pieces.
• Make the oatmeal cream: Fill a large bowl with ice. Microwave 3/4 cup cream until simmering, 45 seconds. Puree with the oatmeal, sugar, a pinch of salt, vanilla and nutmeg in a blender. Transfer to a bowl and place over the ice; whisk until cool and thick. In another bowl, whisk the remaining 3/4 cup cream until soft peaks form; fold in the oatmeal puree.
• Layer the oatmeal cream, bananas and crushed bark in 4 parfait glasses

BAILEYS PUDDING PARFAITS WITH OATMEAL-WALNUT CRUNCH

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

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.

BAILEY'S DONEGAL OATMEAL CREAM RECIPE - (4.4/5)

Steps:

• 8 hours or the night before: Scald the milk (heat to just before boiling but do not let it boil) and remove from heat. Add the oatmeal, cardamom and pinch of salt: stir, cover, and soak the oatmeal for at least 8 hours or overnight in the milk. You may want to stir a few additional times while it's cooling to avoid any lumps. Refrigerate and wait. The next day Reheat the oatmeal and milk mixture just until it starts to boil, reduce heat and simmer while stirring for 3-4 minutes. Pour the mixture into a bowl, cool slightly then add the beaten egg, grated orange rind, Bailey's Irish Cream (or whiskey) and sugar. Mix well. Dissolve the gelatin in the orange juice and water. Add the gelatin juice mixture until well incorporated then carefully fold in the whipped cream. Pour into individual brandy snifters, parfait glasses or a glass or trifle bowl. Refrigerate until cold about 3-4 hours or until you are ready for dessert! Right before serving, layer with fruit sauce, a large dollop of whipped cream and a few berries of choice.