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 Must Make
- These pots are rich, creamy custards. If you love chocolate pudding, these are calling your name.
- They’re wonderful for holidays since everyone gets their own dessert!
- The addition of Baileys gives these an Irish twist. Plus, alcohol. like salt, is a flavor enhancer.
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.
- Kitchen Staples – Sugar, Salt
- Semisweet Chocolate – I like Ghirardelli Bars
- Whole Milk – More fat makes a creamier result
- Heavy Cream – Adds richness and used to garnish, 36% butterfat
- Egg Yolks – Adds richness plus helps to thicken the custard.
- Vanilla – Use real vanilla extract. I like Nielsen-Massey brand.
- Irish Cream Liqueur – I used Baileys Irish Cream.
- Powdered Sugar – to sweeten whipped cream for garnishing
- Berries – To garnish, optional. I like raspberries for the pop of red. Strawberries work well, too.
How to Make
- Start by making the custard in a heavy bottomed saucepan, stirring constantly.
- Place the chopped chocolate in your blender.
- Pour the hot custard over the chocolate.
- Blend until the chocolate is melted and the custard is smooth. Pour into individual serving dishes and chill. Garnish and serve.
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 finely, so it melts well. The addition of hot cream and time in the blender also encourage melting.
- 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: A few teeny air bubbles form from the whisking and time in the blender. Thosse are fine, but don’t overblend as your results may not be as dense as desired.
- There is no need to strain the mixture as it’s processed in the blender before chilling.
- 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. Teacups are a fun idea, but ramekins are more standard. Use your imagination!
Frequently Asked Questions
Pots de Creme is pronounced poh-duh-KREHM.
This French term translates to pot or pots of cream. It is a custard dessert baked in ramekins or other small pot-shaped dishes.
The classic flavor is vanilla, but it’s also popular flavored with chocolate or coffee.
Pots de creme are baked custards and mousse is a cold, unbaked dessert made with whipped egg whites or whipped cream mixed with flavorings like chocolate.
They will be good for up to 4 days if kept covered in the refrigerator. Wait to garnish until right before serving.
Custards other than ice cream don’t usually freeze well. They tend to separate as they defrost. Instead, just make what you can eat within 4 days.
Custards can be grainy due to a number of factors. First, the eggs could be overcooked, leaving bits of scrambled eggs in the custard. Also, make sure the chocolate is fully melted before chilling. Plus, if your recipe calls for butter, it must be whisked in thoroughly so there are no bits left unincorporated.
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- 9 ounces semisweet chocolate, finely chopped
- 1 ½ cups whole 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, optional
- Place the chocolate in a blender.
- Whisk the milk, 1 cup of 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 scrape 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 of cream and the powdered sugar. Top pots of creme with a dollop of whipped cream and berries to serve.
Servings will vary depending on the size of your dishes.
The custard will keep well covered with plastic wrap and stored in the refrigerator for 3-4 days. It does not freeze well.
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Amount Per Serving: Calories: 428Total Fat: 31gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 193mgSodium: 108mgCarbohydrates: 37gFiber: 3gSugar: 33gProtein: 6g