Irish Cream Pots de Creme – Creamy Irish Cream custard made with heavy cream, egg yolks, sugar, and Bailey’s Irish Cream liquor.
French desserts are some of my favorite desserts to make, not only because they are rich and delicious but because how relatively simple the recipes are.
Most French pastries and desserts are made with few ingredients (less than five) and rely more on technique. I like this because I usually have the main ingredients in my pantry (flour, sugar, yeast, eggs, etc) so I can whip them up any time I want. And when I do, I get to flex my culinary muscles, as I like to say, because French baking is the real deal.
But just because it’s the real deal doesn’t mean that it’s really hard. Exhibit A – creme brulee. Creme brulee is made with egg yolks, cream, sugar, and vanilla. That’s it! All you do is mix the ingredients, pour into ramekins, and bake until thickened. Just finish with some burned sugar and there you have it – creme brulee.
Pots de creme are made almost the exact same way – the major difference is that you don’t burn any sugar on top.
And that, ladies and gentlemen, leads us to today’s recipe – a variation of pots de creme that is perfect for your St. Patrick’s Day celebrations. I present to you…Irish Cream Pots de Creme!
These pots de creme are so creamy and smooth that you’d think they’d take hours and lots of work to make. But, as I noted above, these are some of the simplest desserts you can make!
How to make Irish Cream Pots de Creme
You’ll only need a few ingredients for this recipe:
- egg yolks
- heavy cream
- Bailey’s Irish Cream liquor
To make these pots de creme Irish, there is only a slight variation to classic pots de creme. Instead of using all heavy cream in the recipe, 2 ounces are substituted for Bailey’s Irish Cream liquor. But we make sure to add the liquor off the heat so it doesn’t curdle the mixture.
The mixture is then poured into prepared ramekins that are sitting in a square baking dish and then baked in a water bath in a 325-degree oven.
Tips & Tricks
As always, here are a few tips to make sure these pots de creme come out perfectly:
- You must be so so careful when adding the hot cream to the egg yolks – you don’t want the eggs to scramble! Therefore, make sure you add the cream slowly and whisk the yolks constantly
- Do not skip the water bath when baking the pots de creme. Custard is do delicate so the wet heat from the water bath ensures that they cook evenly and won’t crack.
And there you have it – an easy, yet fancy, little treat to enjoy this St. Patrick’s Day! What other awesome things are you making this month? Let me know in the comments below!
Irish Cream Pots de Creme
- 10 ounces heavy cream
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 tablespoons granulated sugar
- 2 ounces Irish cream liquor
- whipped cream for serving
- 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.
- Add heavy cream and salt to a small sauce pan and heat until steaming. Remove from heat.
- 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.
- Remove from oven and then CAREFULLY remove the custards from the baking dish to cool on a wire rack. Once cool, transfer to the refrigerator to chill completely, at least 4 hours.
- When ready to serve, top each pot de creme with whipped cream and garnish with shaved chocolate.
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