Baileys Chocolate Pots De Creme
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Yields:
-
8 4 ounce ramekins
- Serves:
- 8
ingredients
- 1 1⁄2 cups heavy cream
- 1⁄2 cup Baileys Irish Cream
- 1⁄2 teaspoon vanilla
- 6 ounces bittersweet chocolate, chopped into small pieces
- 6 large egg yolks
- 1 tablespoon sugar
- 1 pinch salt
- 8 tablespoons whipped cream (optional)
directions
- 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.
Questions & Replies

Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey