Irish Pots De Creme
Recipe from
Family Circle
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.
Servings:
Makes 6 servings.
Prep Time:
15 mins
Total Time:
3 hrs 50 mins
Ingredients
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6egg yolkssee savings
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1/4 cupsugarsee savings
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1-3/4 cupswhole milksee savings
-
1/4 cupIrish cream liqueursee savings
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1/2 teaspoonvanillasee savings
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1/8 teaspoonground nutmegsee savings
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4 cupshot watersee savings
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Directions
1.
Heat oven to 325 degrees F.
2.
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.
3.
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.
4.
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.
5.
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.
6.
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 information
Per serving: Calories 138, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 222 mg, Sodium 43 mg, Carbohydrate 12 g, Fiber 0 g, Protein 5 g.
Percent Daily Values are based on a 2,000 calorie diet
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