Baileys Pudding Parfaits with Oatmeal-Walnut Crunch

Ingredients

• 0.8 cup flour 
• 12 tablespoons currants dried
• 6 large egg yolk 
• 0.8 cup brown sugar packed ()
• 0.3 teaspoon ground allspice 
• 0.3 teaspoon nutmeg 
• 2 teaspoons coffee instant
• 12 tablespoons baileys irish cream 
• 1 cup rolled oats 
• 0.3 teaspoon salt 
• 0.5 cup butter unsalted chilled cut into 1/2-inch pieces (1 stick)
• 0.8 cup walnut pieces coarsely chopped
• 1.3 cups whipping cream chilled

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• hand mixer
• kitchen thermometer

Directions

1. Preheat oven to 350°F.
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. Cool completely. (Can be made 2 days ahead. Store airtight.)
7. Combine 3/4 cup cream, 6 tablespoons Baileys liqueur, sugar, yolks and nutmeg in large metal bowl.
8. 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.
9. Remove from over water and beat until cool, about 8 minutes.
10. 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.
11. Layer 1/4 cup pudding, 1 tablespoon currants and 3 tablespoons crunch in each of six 12-ounce goblets; repeat layering 1 more time.
12. Serve immediately or refrigerate up to 1 hour.