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
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
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 :
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 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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