Puddings & Mousses

Pot de Crème

Pot-de-Creme-Web

Prep Time: 30 Minutes

Total Time: 1 Hour

Pot-de-Creme-Web

Ingredients

  • 1 1/4 C. half and half
  • 1/3 C. chocolate chips
  • 1/4 C. granulated sugar
  • 3 egg yolks
  • 1 Tbsp. unsweetened cocoa powder
  • 1 Tbsp. Irish cream liqueur
  • Whipped cream, for garnish

Directions

  1. Preheat oven to 350° F.
  2. In a small saucepan, bring half and half to a simmer.
  3. Remove from heat. Add chocolate chips and sugar to hot half and half. Let stand five minutes. With a whisk, stir mixture until smooth.
  4. In a large bowl, whisk together egg yolks, cocoa powder, and Irish cream liqueur until thoroughly combined. Slowly drizzle the chocolate chip mixture into the egg yolk mixture while whisking, until fully incorporated.
  5. Pour mixture through a fine mesh sieve, into a pitcher, to strain.
  6. Place four ramekins (three to four oz. each) in a shallow roasting pan, and divide the Pot de Crème mixture among them. Pour hot water into the pan so it reaches halfway up the sides of the ramekins.
  7. Bake until custards are almost set in centers, about 30 minutes.
  8. Carefully remove ramekins from the hot water bath; let cool slightly.
  9. Cover with plastic wrap; refrigerate.
  10. Just before serving, add a dollop whipped cream, if desired.

Pot de Crème

Pot-de-Creme-Web

Prep Time: 30 Minutes

Total Time: 1 Hour

Ingredients

  • 1 1/4 C. half and half
  • 1/3 C. chocolate chips
  • 1/4 C. granulated sugar
  • 3 egg yolks
  • 1 Tbsp. unsweetened cocoa powder
  • 1 Tbsp. Irish cream liqueur
  • Whipped cream, for garnish

Directions

  1. Preheat oven to 350° F.
  2. In a small saucepan, bring half and half to a simmer.
  3. Remove from heat. Add chocolate chips and sugar to hot half and half. Let stand five minutes. With a whisk, stir mixture until smooth.
  4. In a large bowl, whisk together egg yolks, cocoa powder, and Irish cream liqueur until thoroughly combined. Slowly drizzle the chocolate chip mixture into the egg yolk mixture while whisking, until fully incorporated.
  5. Pour mixture through a fine mesh sieve, into a pitcher, to strain.
  6. Place four ramekins (three to four oz. each) in a shallow roasting pan, and divide the Pot de Crème mixture among them. Pour hot water into the pan so it reaches halfway up the sides of the ramekins.
  7. Bake until custards are almost set in centers, about 30 minutes.
  8. Carefully remove ramekins from the hot water bath; let cool slightly.
  9. Cover with plastic wrap; refrigerate.
  10. Just before serving, add a dollop whipped cream, if desired.

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