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!
Frequently Asked Questions
How Do You Prounounce Pots de Creme?
Pots de Creme is pronounced poh-duh-KREHM.
What Are Pots de Creme?
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.
What's the Difference Between Pots de Creme Recipes and Mousse?
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.
How Long Do Pots de Creme Last in the Refrigerator?
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.
Why Are My Chocolate Pots Grainy?
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.
How to Make this Chocolate Custard
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!
More Boozy Recipes You May Like:
- Beer Cheese Dip in a Bread Bowl from Never Enough Thyme
- One Hour Ham and White Bean Soup from Miss in the Kitchen
- Easy Flank Steak Marinade
- Kahlua Bundt Cake
- Margarita Cheesecake
- 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 Irish Cream liqueur
- 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 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 1/2 cup 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.
Amount Per Serving: Calories: 428Total Fat: 31gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 193mgSodium: 108mgCarbohydrates: 37gFiber: 3gSugar: 33gProtein: 6g