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Bailey's™ Chocolate Pot de Crème

  • Prep 10 min
  • Total 10 min
  • Servings 8
  • Pinterest
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Add Bailey's™ to your pot de Crème for an added boozy twist. MORE + LESS -

Moogie
July 15, 2015

Ingredients

6
ounces milk chocolate, finely chopped
6
ounces bittersweet chocolate, finely chopped
1/2
cup of Bailey's™ Irish cream liqueur
1 1/2
cup heavy cream
1/2
teaspoon vanilla
1/4
cup sugar
5
large egg yolks
Whipped cream and chocolate butterflies, for garnish (Optional)

Steps

Hide Images
  • 1
    In a large heatproof bowl, melt the chocolates.
  • 2
    In a medium saucepan, bring the Baileys, heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved. Put aside and let cool for five minutes.
  • 3
    In a medium heatproof bowl, whisk the egg yolks. Then gradually whisk the egg-and-cream mixture in a saucepan and cook over moderate heat, stirring with a wooden spoon, until the custard coats the back of the spoon, about 4 minutes. Pour the custard over the chocolate and let stand for 2 minutes, then stir until smooth.
  • 4
    Transfer the mixture to a blender and puree until very smooth, about 1 minute. Pour the mixture through a fine mesh strainer into eight 4-ounce ramekins and refrigerate until chilled, 2 hours.
  • 5
    Let the pots de crème stand at room temperature for 15 minutes.
 

Nutrition Information

No nutrition information available for this recipe
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