Baileys Parfait Recipes
BAILEY'S PARFAIT
A decadent dessert to make for company when you haven't got a lot of time. These really need to 'set' for at least 4-5 hours before serving (so they're an ideal make-ahead), and life can be made even simpler by using a good-quality, purchased pound cake.
Provided by evelynathens
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, beat all custard ingredients, except for chocolate, until thick and creamy, about 3-4 minutes.
- Fold in the grated chocolate.
- To assemble parfaits: In a tall parfait or sundae glass, pour a tablespoonful or so of the custard.
- Top with a few cubes of pound cake.
- Repeat this procedure, layering custard and pound cake, until you have as many layers as the glass can hold, ending with a custard layer.
- Cover tops with plastic wrap and refrigerate for 4-5 hours to 'set'.
- Top with chocolate curls.
BAILEYS PUDDING PARFAITS WITH OATMEAL-WALNUT CRUNCH
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
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
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
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
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