Kahlua Pot De Creme

Recipe by Charlotte J
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READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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