Irish Cream Pots de Creme
These luscious Irish Cream Pots de Creme spiked with Baileys are a fabulous way to end any meal. Plus, they’re perfect for St. Patrick’s Day! They would be equally as welcome on Valentine’s Day or anytime you’re craving a chocolate dessert!
Pots de Creme, the French term for pot of custard or pot of cream, refers to the light and luscious custard in this rich and memorable dessert.
Why You Should Make This Custard
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. Plain ol’ Chocolate Pots de Creme are on our regular dessert rotation, so he’s repeated this malapropism over and over, granted, with a twinkle in his eye.
We all love these creamy chocolate custards, but spiked with some Baileys made these Irish cream pots de creme even more delectable! I am a huge fan of the added depth of flavor that a little booze provides these Irish cream pots de creme. If you love chocolate pudding, this dessert will rock your world!
Chocolate Custard with an Irish Twist
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 dessert which was perfect for our chocoholic family.
Tips for Making Pots de Creme
Pots de creme are in the custard family, so you’ll use some of the same techniques as when making a homemade pudding. But this recipe is unusual as it’s made in a blender!
- Chop the chocolate fine, so it melts well. The hot cream mixture and blending process will definitely take care of that, but why not encourage the process.
- PRO-Tip: While you’re whisking the egg mixture over the heat, keep the whisk moving so the eggs don’t scramble.
- If too much of the egg scrambles, the pots of creme will not set, so continual whisking while the mixture is over the heat is imperative.
- PRO-Tip: But do not whisk so vigorously that you incorporate air into the custard. The goal is not to have light and airy pots de creme!
- Pots de creme are a great make ahead dessert, so they’re perfect for a dinner party. Plus they taste better after an overnight stint in the refrigerator.
- Use any sized dishes for your custards. Tea cups are a fun idea, but ramekins are more standard. Use your imagination!
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.
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
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream, divided
- 6 egg yolks
- 5 tablespoons sugar
- 1/4 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 1/2 cup cream and the powdered sugar. Top pots of creme with a dollop of whipped cream and a berries to serve.
Servings will vary depending on the size of your dishes.
Amount Per Serving: Calories: 428Total Fat: 31gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 193mgSodium: 108mgCarbohydrates: 37gFiber: 3gSugar: 33gProtein: 6g