Kahlua Pots De Crème Recipes

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KAHLUA POT DE CREME



Kahlua Pot De Creme image

Make and share this Kahlua Pot De Creme recipe from Food.com.

Provided by Charlotte J

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

1 2/3 cups milk
1/2 cinnamon stick
4 large egg yolks
1/3 cup sugar
1/4 cup Kahlua (coffee-flavored liqueur)
grated bittersweet chocolate (optional)
fresh berries, for garnish

Steps:

  • Heat oven to 325 degree
  • Bring milk and cinnamon to boil over medium heat in saucepan.
  • Remove from heat.
  • Cover and let stand 20 minutes.
  • Strain mixture through a sieve into a 4-cup glass measure.
  • Discard cinnamon.
  • Arrange eight espresso or 4-ounce ovenproof cups in a roasting pan.
  • Beat yolks and sugar in mixer bowl on medium speed, until mixture is pale yellow and thick, 3 to 5 minutes.
  • Add Kahlua and beat until well combined.
  • Gradually stir in milk with rubber spatula, until mixture is completely smooth.
  • Strain milk mixture through a sieve into glass measure, discard any foam.
  • Divide mixture into each cup (spoon off any remaining foam).
  • Add enough hot water to roasting pan to reach halfway up the sides of cups.
  • Loosely cover pan with foil.
  • Bake until the edge of the custards are set, 25 to 27 minutes (the centers will be jiggly).
  • Remove cups from the water and cool on wire rack to room temperature, 15 to 20 minutes.
  • Cover and refrigerate overnight.
  • Sprinkle tops with grated chocolate and serve with berries, if desired.

KAHLUA POTS DE CRèME



Kahlua Pots De Crème image

From an onlline cookbook by Kathy D. This one sounds so yummy, can't wait to try it! Cook time is fridge time.

Provided by Julie Bs Hive

Categories     Dessert

Time 3h8m

Yield 6 serving(s)

Number Of Ingredients 9

2 eggs
1 cup heavy cream
1/4 cup sugar
2 egg yolks
1 tablespoon Grand Marnier or 1 tablespoon orange juice
2 tablespoons Kahlua
6 ounces chocolate chips
1 teaspoon vanilla extract
whipped cream (to garnish)

Steps:

  • Heat the chocolate with the Kahlua and the Grand Marnier (or orange juice) over low heat until the chocolate is melted; set aside.
  • In a blender mix the eggs, egg yolks, vanilla, and sugar. Add the heavy cream and blend for 30 seconds. Pour in the chocolate mixture and blend until smooth.
  • Pour into individual serving dishes (small dessert cups as this is very rich).
  • Refrigerate 2-3 hours until set. When ready to serve, garnish with whipped cream.

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