POTS DE CREME
Provided by Ree Drummond : Food Network
Time 20m
Yield 6 to 10 servings
Number Of Ingredients 7
Steps:
- Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
- Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
- Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.
EASY POTS DE CREME
A simplified version of pots de creme that is irresistible and takes no time to make!
Provided by Sarah James
Categories World Cuisine Recipes European French
Time 3h30m
Yield 8
Number Of Ingredients 8
Steps:
- Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
- Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.
Nutrition Facts : Calories 360.4 calories, Carbohydrate 29.6 g, Cholesterol 165.7 mg, Fat 24.5 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 14.5 g, Sodium 94.9 mg, Sugar 23.9 g
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
POTS DE CREME
Steps:
- Preheat the oven to 300 degrees F.
- Bring the heavy cream, espresso powder and 1 tablespoon sugar to a boil in a small saucepan over medium heat. Pull away from the heat and set aside.
- Place the chocolate in the top of a double boiler at a low simmer. Stir the chocolate until melted. Pull the bowl off the heat and set aside.
- Whisk the egg yolks, vanilla extract, salt and remaining 2 tablespoons sugar in a medium bowl until light in color and thickened. Add about 1 cup of the hot cream mixture to the eggs to temper. Add the remaining cream and melted chocolate and stir until fully combined.
- Pour the chocolate mixture into 4 small heatproof bowls. Place the bowls in a roasting pan and fill it with hot water until it comes halfway up the sides of the bowls. Cover with foil and bake until the custard is set, 18 to 22 minutes. Carefully remove the bowls from the roasting pan to a small sheet tray and refrigerate until cooled and fully set, 1 to 2 hours. Top with dollops of mascarpone and serve.
CHOCOLATE POTS DE CREME
Provided by Food Network Kitchen
Categories dessert
Time 2h16m
Yield 6 - 8 servings
Number Of Ingredients 7
Steps:
- Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
- Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
- Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.
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 :
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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IRISH POTS DE CRèME - PUDGE FACTOR
From pudgefactor.com
Ratings 3Calories 355 per servingCategory Dessert
- Place chocolate chips, sugar and salt in blender. Process on low for 30 seconds or until chocolate is finely ground. (See Tip 6)
- 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)
BAILEYS POT DE CREME - BAKING SENSE®
From baking-sense.com
4.6/5 (9)Total Time 4 hrs 40 minsCategory CustardsCalories 214 per serving
- Preheat the oven to 325°F. Line a 13"x 9" baking pan or a roasting pan with a kitchen towel. Arrange 8 4-oz ramekins in the pan.
- While the cream is scalding, combine the egg yolks and sugar in a medium bowl. Whisk the hot cream into the yolk mixture then strain the custard into a pitcher or other container with a pouring spout. Stir in the Baileys and divide the custard evenly among the ramekins.
- Place the pan into the oven and carefully pour hot water to come halfway up sides of ramekins. It's easiest to pour from one of the corners. Bake until the custards are set around the edges but still wobbly in the center, 25–30 minutes.
IRISH CREAM POTS DE CREME - CPA: CERTIFIED PASTRY …
From certifiedpastryaficionado.com
Estimated Reading Time 4 minsTotal Time 30 mins
- Preheat oven to 325 degrees. Place 4 6-ounce (or smaller) ramekins into a square baking dish. Set a pot or kettle of water over heat to boil.
- In a medium bowl, whisk egg yolks and sugar together until thick. Slowly whisk in all heated cream. Strain the mixture to take out any scrambled egg. Add mixture to a pitcher or bowl with a spout. Add Irish cream and stir.
- Pour mixture evenly into the 4 ramekins. Open oven and slide rack about 1/3 out of the oven. Place square baking dish in preheated oven and pour boiling water into dish so that the water goes up the ramekin about 1/2 of the way. Bake custards until almost set, about 20-25 minutes.
IRISH CREAM POTS DE CREME - THAT SKINNY CHICK CAN BAKE
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5/5 (6)Total Time 20 minsCategory ChocolateCalories 428 per serving
- Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a saucepan over medium heat. Cook, stirring constantly until the mixture starts to simmer. Add vanilla and Irish cream.
- Immediately pour the milk mixture over the chocolate in the blender. Blend until very smooth, stopping to scape the sides of the blender as needed. Pour the mixture into small cups or dishes and refrigerate until set, about 2 hours.
- Whip the remaining 1/2 cup cream and the powdered sugar. Top pots of creme with a dollop of whipped cream and a berries to serve.
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- 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.
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