Irish Cream Pots de Creme
Creamy Irish Cream custard made with heavy cream, egg yolks, sugar, and Bailey's Irish Cream liquor.
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.