Coffee and Baileys Pudding Parfaits

Coffee and Baileys go together like peas and carrots, like peanut butter and jam, like hotdogs and cheese slices.

Coffee and Baileys Pudding Parfaits (adapted from

1/3 C sugar

2 Tbsp cornstarch

1/4 tsp salt

1/2 C Baileys

3 egg yolks

1 + 3/4 C whole milk

3 Tbsp butter

2 tsp vanilla

1 Tbsp instant espresso powder

- grab a strainer and an extra bowl and set aside - in a large, microwave safe bowl, whisk together the sugar, cornstarch and salt

- whisk in the Baileys until smooth - add egg yolks and whisk until smooth - add milk and whisk until smooth

- microwave in 1-minute increments, whisking well in between each minute, until pudding starts to thicken (mine took 5 one-minute zaps) - when the pudding is starting to thicken, microwave in 30 second increments until, well, pudding-like - stir in the butter and the vanilla and continue to stir until butter is melted and well combined

- pour the pudding through the strainer into the other bowl you set aside - divide the pudding in half between the two bowls - mix in the espresso powder in to one of the bowls of pudding - cover each bowl with plastic wrap (I actually lay a piece of Saran Wrap right on top of the pudding to prevent a nasty skin from forming) and chill in the fridge for one hour (minimum)

- to serve, layer the two puddings in glass vessels - top with whipped cream and a sprinkle of cocoa