Best Kahlua Pots De Crème Recipes

POTS DE CREME

Steps:

• Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
• Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
• Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.

EASY POTS DE CREME

Steps:

• Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
• Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.

KAHLUA POTS DE CRèME

Steps:

• Heat the chocolate with the Kahlua and the Grand Marnier (or orange juice) over low heat until the chocolate is melted; set aside.
• In a blender mix the eggs, egg yolks, vanilla, and sugar. Add the heavy cream and blend for 30 seconds. Pour in the chocolate mixture and blend until smooth.
• Pour into individual serving dishes (small dessert cups as this is very rich).
• Refrigerate 2-3 hours until set. When ready to serve, garnish with whipped cream.

KAHLUA POT DE CREME

Steps:

• Heat oven to 325 degree
• Bring milk and cinnamon to boil over medium heat in saucepan.
• Remove from heat.
• Cover and let stand 20 minutes.
• Strain mixture through a sieve into a 4-cup glass measure.
• Discard cinnamon.
• Arrange eight espresso or 4-ounce ovenproof cups in a roasting pan.
• Beat yolks and sugar in mixer bowl on medium speed, until mixture is pale yellow and thick, 3 to 5 minutes.
• Add Kahlua and beat until well combined.
• Gradually stir in milk with rubber spatula, until mixture is completely smooth.
• Strain milk mixture through a sieve into glass measure, discard any foam.
• Divide mixture into each cup (spoon off any remaining foam).
• Add enough hot water to roasting pan to reach halfway up the sides of cups.
• Loosely cover pan with foil.
• Bake until the edge of the custards are set, 25 to 27 minutes (the centers will be jiggly).
• Remove cups from the water and cool on wire rack to room temperature, 15 to 20 minutes.
• Cover and refrigerate overnight.
• Sprinkle tops with grated chocolate and serve with berries, if desired.

POTS DE CREME

Steps:

• In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate for 8 hours or overnight. Garnish with whipped cream if desired.