(NC)—This Irish Cream Pudding Parfait combines a velvety smooth pudding with a crunchy pecan and toffee topping for an unforgettable treat.
Pudding:
1-1/2 cups 35% whipping cream, divided 375 mL
3/4 cup Irish Cream liqueur, divided 175 mL
3/4 cup lightly packed brown sugar 175 mL
6 egg yolks 6
Pecan Crunch:
1-1/2 cups coarsely chopped toasted Southern U.S. pecans 375 mL
4 large oatmeal cookies, crumbled 4
1 cup toffee bits 250 mL
Topping:
1/2 cup 35% whipping cream 125 mL
2 tsp pure vanilla 10 mL
pinch cinnamon pinch
In a medium metal bowl, combine 1 cup (250 mL) of whipping cream, 1/2 cup (125 mL) of liqueur, brown sugar and egg yolks. Place over a saucepan of simmering (not boiling) water; do not let bottom of bowl touch the water.
Using an electric hand mixer, beat until mixture is thick enough to coat the back of a wooden spoon or until a thermometer registers 160ºF (70ºC), about 8 minutes. Remove from heat and continue to beat until cool, about 6 minutes. Mix in remaining liqueur. In separate bowl, beat remaining whipping cream to form medium peaks. Fold into pudding mixture. Cover and chill at least 6 hours and up to 2 days. Mixture will thicken as it chills.
In bowl, combine pecans, oatmeal cookies and toffee bits. Set aside.
In a separate bowl, beat together whipping cream, vanilla and cinnamon to form medium peaks. Set aside.
To serve, layer each of six dessert glasses with 1/4 cup (50 mL) of the pudding and top each with 2 tbsp (30 mL) of the pecan crumble. Repeat layering once more. Top with a dollop of whipped cream and another 1 tbsp (15 mL) of the pecan crumble. Serve immediately or refrigerate up to 1 hour before serving.
Makes 6 servings.
Tip: To toast pecans – Arrange pecans on rimmed baking sheet and bake at 350ºF (180ºC) until golden and fragrant, about 7 to10 minutes.
