Irish Cream Pots de Crème

Irish Cream Pots de Crème

Sometimes I want to make it a goal in life to figure out just how many things I can put Bailey’s Irish cream in. It’s a fun and delicious boozy challenge because my goodness, that stuff is dangerously good. And it was most definitely destined to be mixed with all things chocolate.

Today I’ve mixed it into these incredibly rich and decadent Irish Cream Pots de Crème. These babies are ALL kinds of amazing. This was actually the first time I’ve attempted pots de crème. They were another thing that has been sitting on my recipe bucket list for some time. For some reason, making custard-based desserts intimidates me. I think I just worry the mixture will not set up correctly, but these were surprisingly easy and basically fool-proof!

Irish Cream Pots de Crème

Add some good quality chocolate to a blender (and yes, you want to get some good chocolate here, trust me!). Then you mix egg yolks, milk, some heavy cream, and sugar in a sauce pan until it almost boils, and stir in the Irish cream. Pour that hot mixture into the blender, blend until smooth, pour into ramekins and chill and voila! All done. These are seriously so easy, but also impressive so I love them for dinner parties or St. Patrick’s Day. Plus, you can make them a day or two in advance! I topped mine with some whipped cream and a dusting of chocolate.

Irish Cream Pots de Crème

Irish Cream Pots de Crème

Ingredients:

  • 1/4 cup Irish cream (like Bailey’s)
  • 2 tablespoons powdered sugar

Directions:

  1. Add the chocolate to a high-powered blender.
  2. In a saucepan over medium high heat, add the milk, 1/2 cup of the heavy cream, egg yolks, sugar, and salt. Whisk until well-combined. Cook the mixture, stirring constantly until almost boiling and coats the back of a spoon, about 6 minutes. Stir in the Irish cream and remove from the heat.
  3. Carefully pour the egg mixture into the blender with the chocolate. Cover with the lid, but be careful to hold down with a towel, and blend until smooth.
  4. Divide the chocolate mixture evenly into 6 ramekins and chill for at least 2 hours.
  5. Pour the remaining 1 cup of heavy cream and powdered sugar into a mixing bowl. Beat with a hand mixer until soft peaks form. Serve on top of the chilled pots.

Slightly adapted from Food Network

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Irish Cream Pots de Crème

Irish Cream Pots de Crème