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
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.
BAILEYS CHOCOLATE POTS DE CREME
I received this recipe in an email for a Copycat Recipe. "Pot de creme (pronounced poh duh KREHM) is a traditional French dessert that consists of a rich, creamy custard cooked and served in small pots. The classic flavoring is vanilla but here we will be adding chocolate and Baileys for an Irish twist." Special equipment: 8 (4- to 5-ounce) Ramekins or Pots de Creme Cups. Source: Brett Moore, About.com
Provided by senseicheryl
Categories < 4 Hours
Time 1h5m
Yield 8 4 ounce ramekins, 8 serving(s)
Number Of Ingredients 8
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.
CHOCOLATE POTS DE CRèME
At Cafe Tamayo in Saugerties, this rich dessert is topped with whipped cream.
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.
- Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)
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 :
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
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BAILEYS POT DE CREME - BAKING SENSE®
From baking-sense.com
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.
IRISH CHOCOLATE POTS DE CRèME - THE GRATEFUL …
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4/5 (1)Total Time 10 minsCategory DessertCalories 351 per serving
- Put the chocolate chips, sugar, Bailey's Irish Cream, egg, and sea salt into a blender. Pulse the ingredients several times, just to mix them up a bit (they won't be fully blended). Take out the center cap from blender lid and place a funnel directly into the opening.
- Pour the whipping cream into a large microwave safe bowl. Use a large bowl, because the cream will be microwaved, and will rise up as it heats. (I used a glass bowl so I could see to make sure the whipping cream didn't bubble up and over the top of the bowl). Heat whipping cream in microwave on high power for 2 to 2½ minutes, until the cream is REALLY bubbling.
- Turn blender on LOW and blend ingredients for 15 seconds. SLOWLY pour the hot whipping cream through the funnel into the chocolate mixture while blending on LOW (the very hot cream will help cook the raw egg). Once you've added all the cream, put your hand over the top of the funnel (to cover), and turn speed up to HIGH. Let the mixture blend on high for one minute. When done, carefully pour the chocolate into the serving bowls. Refrigerate for at least 2 hours before serving.
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