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: 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
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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Irish Cream Pots de Creme Recipe
A scrumptious rich chocolate dessert adapted from the Food Network Kitchen
- 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
52 Comments on “Irish Cream Pots de Creme”
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!
Mouth watering desserts!! They’re easy to make and even more easy to eat them 🙂
Your fantabulous divinely chocolatey Irish Cream Pots de Creme would be perfect for an Oscar party. Definitely a Red Carpet dessert!
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!
This looks stunning! Such a classy dessert!
I love this dessert! I’ve had pots de creme on my bucket list forever!
I would devour this if it was in front of me!
These are so gorgeous, Liz! I love that you spiked them with Irish Creme! They’re perfect for St. Patty’s Day!
Heavenly Liz, simply heavenly…Love the spike!
Thank you so much for sharing, Liz…
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.
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!
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!
That sounds and looks so delicious!!! Must remember this for a special dessert.
What a decadent treat! & I don’t think it matters if you get the name right 😉
Beautiful presentation Liz, I have to skip the Irish Cream and I can’t wait to make it for my family 🙂
These pots de crème look devine – and knowing that they are spiked with Irish cream, they sound irresistible.
Spiked for some holiday fun – these sound amazing!
This is so unique and looks seriously good…pinned this one because I plan to make it soon. Thanks!
These Irish cream Pots de Creme would be a lovely dessert with any meal. These looks so yummy and elegant!!
Perfect dessert, even if one can’t pronounce it. In fact it might take on a whole new meaning here in Colorado!