Nut Crisp Parfait

1/3 cup brown sugar
1 tablespoon butter
1/4 cup water
2 egg yolks
1/2 pint cream
Few grains salt
1 1/2 teaspoons vanilla
1 scant cup nut crisp

Put sugar and butter in saucepan and stir until blended. Boil one minute, add water, stir and cook until thoroughly blended. Beat egg yolks in top of double boiler until light. Add syrup gradually and beat over hot water until light and fluffy. Then chill. Beat cream until stiff, add salt and vanilla and mix in egg mixture with a few turns of beater. Fold in nut crisp broken in fine pieces and put in individual molds to freeze.