These luscious Irish Cream Pots de Creme spiked with Baileys are a wonderful method to finish any meal. Plus, they’re good for St. Patrick’s Day! They might be equally as welcome on Valentine’s Day or anytime you’re craving a chocolate dessert!
Pots de Creme, the French time period for pot of custard or pot of cream, refers back to the mild and luscious custard on this wealthy and memorable dessert.
Why You Should Make
- These pots are wealthy, creamy custards. When you love chocolate pudding, these are calling your title.
- They’re fantastic for holidays since everybody will get their very own dessert!
- The addition of Baileys provides these an Irish twist. Plus, alcohol. like salt, is a taste enhancer.
Shhhhh, don’t inform Invoice I’m spilling this, however he can by no means bear in mind the title of this dessert. Regardless of what number of instances I make pots de creme, he asks me if they’re creme de pots or pots de creme. No less than, he is aware of to not pronounce the “t” in pots. A piece in progress.
Ingredient Notes
- Kitchen Staples – Sugar, Salt
- Semisweet Chocolate – I like Ghirardelli Bars
- Entire Milk – Extra fats makes a creamier consequence
- Heavy Cream – Provides richness and used to garnish, 36% butterfat
- Egg Yolks – Provides richness plus helps to thicken the custard.
- Vanilla – Use actual vanilla extract. I like Nielsen-Massey model.
- Irish Cream Liqueur – I used Baileys Irish Cream.
- Powdered Sugar – to sweeten whipped cream for garnishing
- Berries – To garnish, non-compulsory. I like raspberries for the pop of pink. Strawberries work nicely, too.
The way to Make
- Begin by making the custard in a heavy bottomed saucepan, stirring continuously.
- Place the chopped chocolate in your blender.
- Pour the recent custard over the chocolate.
- Mix till the chocolate is melted and the custard is easy. Pour into particular person serving dishes and chill. Garnish and serve.
Skilled Ideas
Pots de creme are within the custard household, so that you’ll use a few of the identical strategies as when making a do-it-yourself pudding. However this recipe is uncommon because it’s made in a blender!
- Chop the chocolate finely, so it melts nicely. The addition of sizzling cream and time within the blender additionally encourage melting.
- PRO-Tip: Whilst you’re whisking the egg combination over the warmth, hold the whisk transferring so the eggs don’t scramble.
- If an excessive amount of of the egg scrambles, the pots of creme is not going to set, so continuous whisking, whereas the combination is over the warmth, is crucial.
- PRO-Tip: However don’t whisk so vigorously that you just incorporate air into the custard. The objective is to have dense, not mild, and ethereal pots de creme!
- There is no such thing as a must pressure the combination because it’s processed within the blender earlier than chilling.
- Pots de creme are an awesome make-ahead dessert, in order that they’re good for a cocktail party. Plus they style higher after an in a single day stint within the fridge.
- Use any sized dishes to your custards. Teacups are a enjoyable concept, however ramekins are extra customary. Use your creativeness!
Steadily Requested Questions
Pots de Creme is pronounced poh-duh-KREHM.
This French time period interprets to pot or pots of cream. It’s a custard dessert baked in ramekins or different small pot-shaped dishes.
The basic taste is vanilla, however it’s additionally fashionable flavored with chocolate or espresso.
Pots de creme are baked custards and mousse is a chilly, unbaked dessert made with whipped egg whites or whipped cream combined with flavorings like chocolate.
They are going to be good for as much as 4 days if saved coated within the fridge. Wait to garnish till proper earlier than serving.
Custards apart from ice cream don’t normally freeze nicely. They have an inclination to separate as they defrost. As an alternative, simply make what you’ll be able to eat inside 4 days.
Custards will be grainy attributable to a variety of components. First, the eggs may very well be overcooked, leaving bits of scrambled eggs within the custard. Additionally, be sure that the chocolate is totally melted earlier than chilling. Plus, in case your recipe requires butter, it have to be whisked in completely so there aren’t any bits left unincorporated.
You Might Additionally Like:
Components
- 9 ounces semisweet chocolate, finely chopped
- 1 ½ cups entire milk
- 1 ½ cups heavy cream, divided
- 6 egg yolks
- 5 tablespoons sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 1 tablespoon Irish Cream liqueur
- 2 tablespoons powdered sugar
- Berries, to garnish, non-compulsory
Directions
- Place the chocolate in a blender.
- Whisk the milk, 1 cup of cream, egg yolks, granulated sugar, and salt in a saucepan over medium warmth.
- Prepare dinner, stirring continuously till the combination begins to simmer. Add vanilla and Irish cream.
- Instantly pour the milk combination over the chocolate within the blender. Mix till very easy, stopping to scrape the perimeters of the blender as wanted.
- Pour the combination into small cups or dishes and refrigerate till set, about 2 hours.
- Whip the remaining ½ cup of cream and the powdered sugar. High pots of creme with a dollop of whipped cream and berries to serve.
Notes
Servings will range relying on the dimensions of your dishes.
The custard will hold nicely coated with plastic wrap and saved within the fridge for 3-4 days. It doesn’t freeze nicely.
Beneficial Merchandise
As an Amazon Affiliate and member of different affiliate packages, I earn from qualifying purchases.
Vitamin Info:
Yield:
8
Serving Measurement:
1
Quantity Per Serving:
Energy: 428Complete Fats: 31gSaturated Fats: 18gTrans Fats: 1gUnsaturated Fats: 11gLdl cholesterol: 193mgSodium: 108mgCarbohydrates: 37gFiber: 3gSugar: 33gProtein: 6g
