Home » Desserts » Irish Cream Pots de Creme

Irish Cream Pots de Creme

posted by Liz Berg on March 12, 2023

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.

Irish cream pots de creme in a white ramekin with a spoonful removed.

Table of Contents hide

5 Frequently Asked Questions

6 You May Also Like:

7 Irish Cream Pots de Creme Recipe

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.

Irish Cream Pots de Creme ingredients with labels on a sheet pan.

Ingredient Notes

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.

Process shots 3, 4 for Irish cream pots de creme.

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 on a white ceramic tray with red handled spoons.

Expert Tips

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: But do not whisk so vigorously that you incorporate air into the custard. The goal is to have dense, not light, and airy pots de creme!
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

How Do You Pronounce 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.