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Irish Cream Pots de Creme in a white tea cup

Irish Cream Pots de Creme

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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!

Chocolate custar in white coffee cups garnished with whipped cream and strawberries

Spiked Irish Cream 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. 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.


Irish Cream Pots de Creme in white cups on a silver tray

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.

Chocolate Custard in a white tea cup

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!

Progressive Eats

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:

Boozy Recipes

Appetizers

Soups

Main Course

Desserts

Progressive Eats

Irish Cream Pots de Creme

Irish Cream Pots de Creme

A scrumptious rich chocolate dessert adapted from the Food Network Kitchen

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 8 servings

Ingredients

  • 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

Instructions

  1. Place the chocolate in a blender.
  2. 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.
  3. 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.
  4. 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.

Notes

Servings will vary depending on the size of your dishes.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 428 Total Fat: 31g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 193mg Sodium: 108mg Carbohydrates: 37g Net Carbohydrates: 0g Fiber: 3g Sugar: 33g Sugar Alcohols: 0g Protein: 6g

Irish Cream Pots de Creme photo collage

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42 comments on “Irish Cream Pots de Creme”

  1. I’ll bet this was a very nice dessert-pretty presentation too:@)

  2. Lovely and easy dessert!!!
    Thanks for sharing.
    xox

  3. 2.0 can’t remember the name of anything we eat, yet INSISTS that I tell him the name and the entire ingredient list of everything I put on the table. I believe this information stays in his head for about 10 seconds. WHY?!

  4. Sounds delicious!! I would love it if you would link it up to Tipsy Tuesday at Grey is the New Black!

  5. What an elegant finish to any meal Liz – I haven’t had pots de creme in years so I can only imagine how delicious these are. Love that it can be done in the blender!

  6. Liz, I love that you spiked these for St. Patrick’s Day, perfection!

  7. These pots de creme look outstandingly yum, Liz. Love how beautiful they look.

  8. I’ve never heard of finishing the dessert in the blender, but it looks fantastic. You know that Doug would be the same way with the name, right? 🙂

  9. Cream of Pot. Haha!! I love this blender method–easy and no straining. I do love a good pot de creme. Thanks for sharing these lovelies, Liz!

  10. Liz, what a lovely desserrt, no matter what you call it. I make chocolate pots de crème but I should really go for your version and add some lovely Irish cream for the grown-ups…sounds utterly delicious to me!

  11. Absolute beautiful. It’s my favorite dessert and with Irish cream it just makes it an irresistible one!

  12. What a sinfully delicious chocolate treat!

  13. I love pots de creme, and your variation (so wonderfully boozy) sounds like it makes this delicious dessert even better. I’m not going to ask my husband to name this dish as I’m afraid that he would mangle the name far more than Bill did:)

  14. I will never forget that the first dessert I made that I thought sounded fancy was pots de creme. And it’s still fancy and still a favorite but really so easy to make. Just beautiful Liz!

  15. I love the you spiked these with Irish cream.. so luscious!

  16. I know Iaugh every time I see pots de creme in a menu (and I am French) but man it is so good, sounds awesome spiked with Irish Cream!

  17. Stunning and so simple – the perfect combination! I have really similar coffee cups and I never thought to use them for cold desserts. They are so cute and the perfect backdrop to these pot de creme! Brilliant Liz!

  18. These are cups of smooth, creamy chocolate heaven! I love the Irish cream addition, Liz!

  19. Perfect dessert, even if one can’t pronounce it. In fact it might take on a whole new meaning here in Colorado!

  20. These Irish cream Pots de Creme would be a lovely dessert with any meal. These looks so yummy and elegant!!

  21. This is so unique and looks seriously good…pinned this one because I plan to make it soon. Thanks!
    –G
    gingerwroot.com

  22. Spiked for some holiday fun – these sound amazing!

  23. These pots de crème look devine – and knowing that they are spiked with Irish cream, they sound irresistible.

  24. Beautiful presentation Liz, I have to skip the Irish Cream and I can’t wait to make it for my family 🙂

  25. What a decadent treat! & I don’t think it matters if you get the name right 😉

  26. That sounds and looks so delicious!!! Must remember this for a special dessert.

  27. Heck, I’ll call these whatever you want just so I can have one in front of me! Love this sort of dessert, and this looks exceptional. Thanks!

  28. Every time I see you post a recipe for Pots de Creme I tell myself I need to make this. I know it would be a HUGE hit in my home. It looks so inviting!

  29. I’ve never seen a recipe for this tasty treat that processes the custard through a blender, ver interesting. I love the addition of the Irish Creme, such a special and delicious flavour with the chocolate.

  30. Heavenly Liz, simply heavenly…Love the spike!

    Thank you so much for sharing, Liz…

  31. These are so gorgeous, Liz! I love that you spiked them with Irish Creme! They’re perfect for St. Patty’s Day!

  32. I would devour this if it was in front of me!

  33. I love this dessert! I’ve had pots de creme on my bucket list forever!

  34. I’m all in for a little boozy dessert! I have a bit of Bailey’s Irish Cream that I was going to use for a buttercream frosting, now I’m torn. Guess I should just buy more, right!

  35. Your fantabulous divinely chocolatey Irish Cream Pots de Creme would be perfect for an Oscar party. Definitely a Red Carpet dessert!

  36. Mouth watering desserts!! They’re easy to make and even more easy to eat them 🙂

  37. One of my favorite restaurants recently closed and they had amazing pots de creme – can’t wait to try your recipe to fill that void!

  38. these are perfection what a great dessert!

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