Pots de creme are creamy, rich custards baked in individual dishes. In this version, Irish cream liqueur adds its distinctive flavor to the classic dessert recipe.

Source: Family Circle
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Ingredients

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Directions

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  • Heat oven to 325 degrees F.

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  • Whisk together the egg yolks and sugar in a medium-size bowl until the mixture is well blended. Heat the milk gently in a small saucepan just until it reaches simmering. Remove the saucepan from the heat.

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  • Whisk a small amount of the hot milk into the yolk mixture; then whisk the yolk mixture into the hot milk in the saucepan. Stir in the liqueur and vanilla. Pour the milk mixture through a fine-mesh sieve into a 4-cup glass measure to remove any cooked pieces of egg.

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  • Pour the milk mixture into six 4-ounce ramekins or custard cups, dividing the milk mixture equally among the ramekins. Sprinkle the tops of the custards evenly with the nutmeg.

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  • Place the ramekins in a 9 x 9 x 2-inch baking dish. Place baking dish with ramekins on middle rack in oven. Carefully pour enough hot water, about 4 cups, into baking dish to come halfway up the sides of the ramekins.

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  • Bake pots de creme in water bath in 325 degree F oven for 35 minutes or until centers are just set. Remove baking dish from oven; remove ramekins from water bath to cooling racks. Refrigerate until thoroughly chilled, 3 hours or overnight. Makes 6 servings.

Nutrition Facts

138 calories; 8 g total fat; 3 g saturated fat; 222 mg cholesterol; 43 mg sodium. 12 g carbohydrates; 0 g fiber; 5 g protein;

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