Irish Whisky Pots de Creme
- Total Time
- 30 minutes plus about 2 hours refrigeration time
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pint heavy cream
- ¼cup vanilla sugar
- 2teaspoons powdered espresso coffee
- 1tablespoon unsweetened Dutch cocoa mixed with 2 tablespoons water
- 12ounces semisweet chocolate, chopped
- 6large egg yolks
- 4tablespoons Irish whisky
Nutritional analysis per serving (8 servings)
494 calories; 38 grams fat; 23 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 31 grams sugars; 5 grams protein; 34 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a heavy saute pan, mix the cream, sugar and powdered espresso. Bring to a boil and remove from heat. Add the cocoa mixture and stir until blended. Add the chocolate and stir until completely melted. Pour a small amount of the mixture into the egg yolks and blend in. Pour the egg yolks into the saute pan.
- Step 2
Place the pan over medium heat and cook, stirring constantly, until the mixture thickens (about 15 minutes). Do not boil. Remove from heat and add the Irish whisky.
- Step 3
Pour into eight one-half cup ramekins and chill in the refrigerator until set (about two hours).
- The pots de creme can be garnished with sweetened whipped cream
Private Notes
Comments
I've made this a number of times now. It's great. One useful hint: In step 2, I cook for about 12 minutes, then 3 extra if I feel it needs it. The sauce barely thickens at all and at first I made the mistake of continuing to cook it, and broke the sauce. But if the cream starts to break, add the whiskey! It works to bind everything back together.
Sauce broke at 7 mins.
Sauce broke at six minutes. Disappointing.
My sauce broke with these instructions and I stirred it constantly. Even adding whiskey and using a blender did not help. Consider using very low heat, or consider doing the way Melissa Clark does it in Extra Bittersweet Pot de Cremes recipe.