Irish Whisky Pots de Creme
- Total Time
- 30 minutes plus about 2 hours refrigeration time
- Rating
- Comments
- Read comments
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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.
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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.
I would suggest even greater caution in cooking the sauce. Medium low heat & probably less than 12 minutes.
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.