Irish Pots De Crème Recipes

IRISH CREAM POTS DE CREME

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.

IRISH POTS DE CRèME

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)

BAILEYS CHOCOLATE POTS DE CREME

Steps:

• Preheat oven to 300 degrees.
• Add chopped chocolate to a large bowl. Heat cream and a pinch of salt in a small pot until it just comes to a boil. Pour the hot cream over the chocolate and whisk until melted and smooth. Let cool slightly, then stir in the Baileys Irish Cream and vanilla.
• In another bowl, whisk together the egg yolks and sugar. Slowly drizzle the warm chocolate into the egg mixture while stirring. Strain the mixture through a sieve into another container and let cool completely (15 - 20 minutes).
• Pour the custard mixture evenly into custard pots, baking dishes, or ramekins. Place the dishes into a deep pan and fill pan with hot water until half way up the sides of the ramekins. Tightly cover with pots de creme lids or aluminum foil poked with a few holes.
• Bake until custard is set around edges but still slightly liquid in center (about 35 - 45 minutes). Custard will become firmer as it cools.
• Remove pots de creme from water bath, remove lids or foil, and let cool at room temperature for about an hour. Transfer to refrigerator and cool completely (at least 3 hours). You can make these up to two days ahead of time.
• Serve cold with a dollop of whipped cream on top.