IRISH POTS DE CRèME
Irish Pots de Crème is the ultimate in simplicity and luxurious chocolate taste, taking less than 5 minutes to put together.
Provided by Chula King
Categories Dessert
Time 2h5m
Number Of Ingredients 7
Steps:
- Place chocolate chips, sugar and salt in blender. Process on low for 30 seconds or until chocolate is finely ground. (See Tip 6)
- Add egg, Irish Cream Liqueur and vanilla extract. Process on low for 10 seconds or until well mixed.
- Heat cream over medium-high heat until just before it reaches a full rolling boil; it should be bubbling vigorously around the edges, with larger bubbles rippling across the interior. The temperature should be at least 205°F. (See Tip 7)
- Remove center of blender top; replace center with a small funnel. (See Tip 8)
- Turn on blender to low speed. Allow to run for about 10 seconds. Slowly add the hot cream. Increase the speed to high and process for 30 seconds more or until mixture is creamy smooth.
- Pour mixture into cups. Cover and refrigerate for at least 2 hours to allow the mixture to set. (See Tip 9)
- Serve with a dollop of whipped cream. Yield 4 to 6 servings. (See Tip 10)
Nutrition Facts : Calories 355 kcal, Carbohydrate 25 g, Protein 4 g, Fat 25 g, SaturatedFat 18 g, Cholesterol 86 mg, Sodium 108 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
IRISH CREAM POTS DE CREME
A scrumptious rich chocolate dessert adapted from the Food Network Kitchen
Provided by Liz Berg
Categories Chocolate
Time 20m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 428 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 193 milligrams cholesterol, Fat 31 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 108 grams sodium, Sugar 33 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
POTS DE CREME
Provided by Ree Drummond : Food Network
Time 20m
Yield 6 to 10 servings
Number Of Ingredients 7
Steps:
- Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
- Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
- Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.
EASY POTS DE CREME
A simplified version of pots de creme that is irresistible and takes no time to make!
Provided by Sarah James
Categories World Cuisine Recipes European French
Time 3h30m
Yield 8
Number Of Ingredients 8
Steps:
- Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
- Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.
Nutrition Facts : Calories 360.4 calories, Carbohydrate 29.6 g, Cholesterol 165.7 mg, Fat 24.5 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 14.5 g, Sodium 94.9 mg, Sugar 23.9 g
ORIGINAL IRISH CREAM
Irish whiskey mixed with cream and sugar with hints of coffee, chocolate, vanilla, and almond. Will keep for 2 months if refrigerated.
Provided by Mom
Categories Drinks Recipes Liqueur Recipes
Time 15m
Yield 16
Number Of Ingredients 7
Steps:
- In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.
Nutrition Facts : Calories 197.4 calories, Carbohydrate 15.4 g, Cholesterol 28.7 mg, Fat 7.7 g, Fiber 0.1 g, Protein 2.3 g, SaturatedFat 4.8 g, Sodium 38.5 mg, Sugar 14.6 g
IRISH CREAM POTS DE CREME
These luscious chocolate custards spiked with Irish cream liqueur are a fabulous way to end any meal. They're perfect for St. Patrick's Day, but would be as equally welcome on Valentine's Day or anytime you're craving a chocolate dessert.This recipe is by That Skinny Chick Can Bake.
Categories Desserts
Time 2h19m59S
Yield 8
Number Of Ingredients 10
Steps:
- Step 1: In a blender, place 9 ounces chopped semisweet chocolate.
- Step 2: In a saucepan over medium heat, whisk 1 1/2 cups whole milk, 1 cup heavy cream, 6 egg yolks, 5 tablespoons granulated sugar and 1/4 teaspoon salt. Cook, stirring constantly until the mixture starts to simmer. Add 1 teaspoon vanilla and 1 tablespoon Irish cream liqueur.
- Step 3: 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.
- Step 4: Whip the remaining 1/2 cup cream with 2 tablespoons powdered sugar. Top pots of creme with a dollop of whipped cream and berries to serve.
Nutrition Facts : ServingSize 1 serving, Calories 414 calories, Sugar 32 g, Fat 30 g, Carbohydrate 35 g, Cholesterol 175 mg, Fiber 2 g, Protein 5 g, SaturatedFat 18 g, Sodium 118 mg
CHOCOLATE POTS DE CREME
Provided by Food Network Kitchen
Categories dessert
Time 2h16m
Yield 6 - 8 servings
Number Of Ingredients 7
Steps:
- Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
- Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
- Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.
IRISH WHISKY POTS DE CREME
Steps:
- In a heavy saute pan, mix the cream, sugar and powdered espresso. Bring to a boil and remove from heat. Add the cocoa mixture and stir until blended. Add the chocolate and stir until completely melted. Pour a small amount of the mixture into the egg yolks and blend in. Pour the egg yolks into the saute pan.
- Place the pan over medium heat and cook, stirring constantly, until the mixture thickens (about 15 minutes). Do not boil. Remove from heat and add the Irish whisky.
- Pour into eight one-half cup ramekins and chill in the refrigerator until set (about two hours).
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 14 grams, Carbohydrate 36 grams, Fat 38 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 23 grams, Sodium 34 milligrams, Sugar 31 grams
POTS DE CREME
Looking for an easy recipe to make for your sweetheart? Served in pretty, stemmed glasses, this chocolaty custard is sure to set the mood for a special evening.-Connie Dreyfoos, Cincinnati, Ohio
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate for 8 hours or overnight. Garnish with whipped cream if desired.
Nutrition Facts :
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4.6/5 (9)Total Time 4 hrs 40 minsCategory CustardsCalories 214 per serving
- Preheat the oven to 325°F. Line a 13"x 9" baking pan or a roasting pan with a kitchen towel. Arrange 8 4-oz ramekins in the pan.
- While the cream is scalding, combine the egg yolks and sugar in a medium bowl. Whisk the hot cream into the yolk mixture then strain the custard into a pitcher or other container with a pouring spout. Stir in the Baileys and divide the custard evenly among the ramekins.
- Place the pan into the oven and carefully pour hot water to come halfway up sides of ramekins. It's easiest to pour from one of the corners. Bake until the custards are set around the edges but still wobbly in the center, 25–30 minutes.
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Estimated Reading Time 4 mins
- Preheat oven to 325 degrees. Place 4 6-ounce (or smaller) ramekins into a square baking dish. Set a pot or kettle of water over heat to boil.
- In a medium bowl, whisk egg yolks and sugar together until thick. Slowly whisk in all heated cream. Strain the mixture to take out any scrambled egg. Add mixture to a pitcher or bowl with a spout. Add Irish cream and stir.
- Pour mixture evenly into the 4 ramekins. Open oven and slide rack about 1/3 out of the oven. Place square baking dish in preheated oven and pour boiling water into dish so that the water goes up the ramekin about 1/2 of the way. Bake custards until almost set, about 20-25 minutes.
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