Irish Cream Pots de Creme
Creamy Irish Cream custard made with heavy cream, egg yolks, sugar, and Bailey's Irish Cream liquor.
Prep Time10 minutes mins
Cook Time20 minutes mins
Resting4 hours hrs 2 minutes mins
Total Time30 minutes mins
Servings: 4 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.