Kahlua Pot De Creme Recipes

EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME

Steps:

• Preheat oven to 300 degrees. In a heavy saucepan, bring cream and milk to a boil. Remove from heat; whisk in chopped chocolate until smooth.
• In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a very fine mesh sieve into a large measuring cup or bowl.
• Divide mixture among 2- to 4-ounce espresso cups or small ramekins. Set filled cups in a large roasting pan that has been positioned on center rack of oven. Add hot tap water to pan, halfway up sides of cups. Cover pan with foil; use a fork to prick holes in foil.
• Bake until edges are lightly set (lifting foil to check) but center is still jiggly - it will set as it cools - 30 to 35 minutes. Transfer cups to a wire rack to cool completely. Refrigerate at least 3 hours before serving with crème fraîche or whipped cream.

KAHLUA POTS DE CRèME

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.

KAHLUA POT DE CREME

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.

LEMON POT DE CREME

Steps:

• Place butter, sugar, lemon juice and 3 egg yolks in a double boiler; stir constantly with a stainless steel whisk or wooden spatula over medium heat until pudding turns very thick (if you drop some of the mixture onto the rest of the pudding in the pan it will form an unmoving ribbon on the surface); DON'T let mixture boil.
• Pour pudding into a bowl; stir in lemon zest and let it cool by placing the bottom of the bowl in cool water.
• Beat the egg white with a pinch of salt until stiff and glossy; gently fold into pudding and fill 4 pot de creme pots; place plastic wrap on surface of pudding in each cup and refrigerate until chilled.
• For an optional garnish, pipe a small rosette of whipped cream in the center of each pot and encircle the rosette with chopped pistachio nuts.

POTS DE CREME

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.