Best 5 Kahlua Pots De Crème Recipes

POTS DE CREME

Steps:

• Preheat the oven to 300 degrees F.
• Bring the heavy cream, espresso powder and 1 tablespoon sugar to a boil in a small saucepan over medium heat. Pull away from the heat and set aside.
• Place the chocolate in the top of a double boiler at a low simmer. Stir the chocolate until melted. Pull the bowl off the heat and set aside.
• Whisk the egg yolks, vanilla extract, salt and remaining 2 tablespoons sugar in a medium bowl until light in color and thickened. Add about 1 cup of the hot cream mixture to the eggs to temper. Add the remaining cream and melted chocolate and stir until fully combined.
• Pour the chocolate mixture into 4 small heatproof bowls. Place the bowls in a roasting pan and fill it with hot water until it comes halfway up the sides of the bowls. Cover with foil and bake until the custard is set, 18 to 22 minutes. Carefully remove the bowls from the roasting pan to a small sheet tray and refrigerate until cooled and fully set, 1 to 2 hours. Top with dollops of mascarpone and serve.

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.

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.