These Pots de Creme spiked with Irish Cream are the perfect way to end any meal. Perfect for St. Patrick’s Day, they would be equally as welcome Valentine’s Day or anytime you’re craving a chocolate dessert!
Spiked Pots de Creme
Shhhhh….don’t tell Bill I’m spilling this, but he can never remember the name of this dessert. No matter how many times I make pots de creme, he asks me if they are creme de pots or pots de creme. At least, he knows not to pronounce the “t” in pots. A work in progress. We just giggle and remind him that a “cream of pot” does not sound as appetizing as the alternative. We all love these creamy chocolate custards, but spiked with some Irish cream made them even more delectable! I am a huge fan of the added depth of flavor that a little booze provides!
An Easy Special Occasion Dessert
This decadent chocolate custard started in a saucepan and ended in a blender before being distributed into individual serving dishes. I first wondered if I would regret not passing the cooked custard through a sieve, but the time in the blender seemed to dissolve any bits of cooked egg that tend to appear in this type of dessert. The end result was a sublime chocolate custard and a lovely dessert for our family.
Progressive Eats: Cooking with Alcohol and Beer
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Boozy Cooking and is hosted by Megan Myers who blogs at Stetted. For our Boozy Cooking dinner, we all created recipes using beer, wine, or spirits.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
Check out all the amazing recipes this month:
- Carbonnade Beef and Beer Stew from Mother Would Know
- One Hour Ham and White Bean Soup from Miss in the Kitchen
- Rum Jerk Chicken from Stetted
- Peruvian Pisco Roast Chicken from The Heritage Cook
- Red Wine and Pork Pasta Sauce Food Hunter’s Guide
- Sous Vide Chinese Drunken Wine Chicken from Jeanette’s Healthy Living
- Guinness Chocolate Cupcakes with Irish Whiskey Frosting from Creative Culinary
- Irish Cream Pots de Creme from That Skinny Chick Can Bake
- Chocolate Peanut Butter Porter Ice Cream Sauce from Pastry Chef Online
- 9 ounces semisweet chocolate, finely chopped
- 1½ cups whole milk
- 1½ cups heavy cream, divided
- 6 egg yolks
- 5 tablespoons sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 1 tablespoon Kerrygold Irish Cream
- 2 tablespoons powdered sugar
- Berries, to garnish, optional
- Place the chocolate in a blender.
- Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a saucepan over medium heat. Cook, stirring constantly until the mixture starts to simmer. Add vanilla and Irish cream.
- Immediately pour the milk mixture over the chocolate in the blender. Blend until very smooth, stopping to scape the sides of the blender as needed. Pour the mixture into small cups or dishes and refrigerate until set, about 2 hours.
- Whip the remaining ½ cup cream and the powdered sugar. Top pots of creme with a dollop of whipped cream and a berries to serve.