Posted on Thursday, 23rd September 2010 by Grace Massa Langlois
I’ve been a little under the weather lately (chest cold, sore throat, fever, chills, ugh!). It’s not right to be sick when the weather is so nice outside, but to make matters worse, it seems like forever since I’ve felt good enough to bake anything. Baking is my passion, so I am thinking about renaming my blog to “Grace’s Sad Life”.
A close friend told me to forget that idea and instead gave me her favourite remedy to cure any cold. She said “Just have a little shot of something that will make you feel better and warm your insides”.
That’s when I noticed the Baileys® in the pantry.
I thought to myself, “Mmm, hot chocolate with a little shot of Baileys® might just do the trick”.
Yes, I talk to myself a lot (whether I’m sick or not).
I immediately started assembling the ingredients for my hot tottie; milk, chocolate and Baileys® and that’s when I had a vision (talking to myself and hallucinations? I must really be sick!). These hot tottie ingredients turned my thoughts immediately to pots de crème.
I could make a quick and easy chocolate dessert with very little effort and I could kill two birds with one stone (get better while scratching my baking itch).
Can you say three words? Dee Lish Us! Wow, silky, creamy chocolate with a twist of Baileys®! These were incredible, especially warm out of the oven.
Did it help with the cold? Of course not! But it did help me to forget about it, even if, it was only for just a little while.
Baileys® Chocolate Pots de Crème {Coppa di Crema al Cioccolato con Baileys}
Makes 6 6-ounce servings
Custard can be made up to 2 days ahead of time. Store covered in refrigerator.
- 200 g (7 ounces) bittersweet chocolate, finely chopped
- 415 ml (1¾ cups) heavy cream, 35%
- 42 g (3 tablespoons) caster (superfine granules) sugar
- Pinch of salt
- 60 ml (¼ cup) Baileys® Irish Cream
- 1 teaspoon pure vanilla extract
- 6 large egg yolks, room temperature
- Preheat oven to 150° C (300° F). Place 6 6-ounces ramekins (or custard cups) in a deep baking dish lined with a folded kitchen towel (prevents ramekins from sliding around and also ensures even cooking because ramekins do not touch baking dish directly).
- Place chocolate in large heatproof bowl.
- In a small saucepan bring cream, sugar and salt just to a boil, whisking constantly to dissolve sugar, over medium heat.
- Pour cream mixture over chocolate; whisk until smooth and chocolate is melted, set-aside allowing mixture to cool slightly.
- Whisk in Baileys® and vanilla.
- Add egg yolks, one at-a-time, whisking to well combine after each addition. (If mixture looks grainy, whisk well or purée in a blender until smooth.)
- Strain mixture through a fine mesh sieve into a pourable container. Let mixture rest, allowing bubbles to dissipate (occasionally skim foam from surface), and also allowing mixture to cool, 15 to 20 minutes.
- Meanwhile, bring a teakettle of water almost to the boil.
- Divide custard evenly between ramekins filling three-quarters full. Cover each ramekin tightly with aluminum foil and return to baking dish spacing ramekins 5-cm (2-inches) apart. Open oven door and pull out middle rack halfway; transfer baking dish to rack.
- Fill baking dish with enough hot water to come halfway up sides of ramekins. Carefully push in oven rack.
- Bake until custard is set around edges but centre jiggles slightly when baking dish is gently shaken, 35 to 45 minutes. Custard will become firmer as it cools.
- Remove ramekins from water. Remove aluminum foil. Transfer to wire rack and allow cooling at room temperature, 1 hour. Cover each ramekin with plastic wrap; transfer to refrigerator to chill allowing custard to cool completely, 3 hours.
- Serve cold garnished with a dollop of sweetened whipped cream, fresh strawberries and chocolate curls.
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Tags: baked pudding, chocolate, chocolate dessert, dessert, desserts, individual dessert, individual desserts, pots de creme, pudding, quick desserts
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Eggs, Recipes
Comments (34)
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September 24th, 2010 at 12:12 am
Yummy! Alcohol, chocolate, and strawberries… the trifecta. Sorry to hear you’ve been feeling ill, but I am glad that these little treasures helped to make you feel better for a bit. Hope you’re feeling 100% soon!
September 24th, 2010 at 6:38 am
Thank you Roxan!
September 24th, 2010 at 9:23 am
OMG, Grace, these look amazing! Maybe being under the weather gave you the inspiration you needed. Hope you’re feeling better soon!
September 26th, 2010 at 10:42 pm
OMGodnes! I love chocolate, and Baileys is my fave! I can’t wait to try this!!!!
September 28th, 2010 at 2:14 pm
my aunt has a recipe for this and she loves it. i need to try it. looks great!
September 28th, 2010 at 5:04 pm
Thanks Dina
October 1st, 2010 at 12:18 am
You my dear, are a genius…. Am planning on trying EVERY single one of your recipes… (so much for my diet!)
October 1st, 2010 at 6:14 pm
Thanks Mishelle!
October 4th, 2010 at 8:07 pm
Oh-my-DOG!!!!
I’m making these. SOON.
October 4th, 2010 at 9:51 pm
Hey Matt I am noticing a theme here, both recipes you landed on have booze!!! haha Thanks for stopping in for a visit.
October 12th, 2010 at 1:09 pm
YUM! I love all things with Chocolate and Bailys! I have made a Chocolate Irish Creme Ice Cream that is to die for! But this custard looks truly divine! Thanks for sharing and I hope you are feeling better!
October 12th, 2010 at 7:03 pm
All better now, thank you!
October 17th, 2010 at 12:14 am
This looks like the perfect remedy.
October 17th, 2010 at 12:43 am
Kathy it didn’t much help cure the cold but I felt better indulging.
October 17th, 2010 at 7:39 am
Get well soon!
October 19th, 2010 at 9:29 am
Grace…get well soon and looking forward to more bakes from you after your recovery
Love this chocolate with baileys Pots De creme …yummy
October 19th, 2010 at 10:05 am
Back to normal Elin, should have something new up tomorrow!
October 19th, 2010 at 7:48 pm
Oh my! I bet these pots de creme could cure almost anything. I would need one of these every time I come back from a 10h shift with the kids! Bookmarked for Thursdays
October 19th, 2010 at 11:05 pm
I have to say I agree Sara. Btw loved your maple glazed coffee cake, must try that one.
November 17th, 2010 at 11:49 am
Wow, thanks for this. I have some heart shaped tea cups I am going to try making this in. Great recipe!
November 17th, 2010 at 11:56 am
these look absolutely incredible! YUM!
November 17th, 2010 at 12:53 pm
I think that would look amazing, how cute, I’ve never seen heart-shaped teacups.
November 17th, 2010 at 2:53 pm
YUMMY! I really want to eat this now. Thanks for the delicious post.
November 17th, 2010 at 11:22 pm
Grace,It’s so nice to see you on the Foodbuzz site. The Bailey’s Pots de Creme look absolutely delicious.
November 18th, 2010 at 8:20 pm
I’m sorry you’re not feeling well. But I’m sure these made you feel better, they’d make me feel better. I love hot chocolate with Bailey’s. I have it all the time when I go skiing. These sound like a nice twist.
November 19th, 2010 at 3:20 am
Thanks Anna, I didn’t realize you were there. I will have to look for you.
January 12th, 2011 at 8:13 pm
What’s a tottie? I know what a toddy is, but a tottie is foreign to me.
January 12th, 2011 at 10:22 pm
It is the same as a toddy, just a different spelling.
July 11th, 2011 at 2:02 am
[...] level.Be it Butterscotch Pots de Crème, White Chocolate Pots de Crème, Caramel Pots de Crème or Baileys Pots de Crème, this easy and versatile dessert has become a much loved [...]
November 16th, 2011 at 8:52 am
[...] Crème Brûlée and the Maple Crème Brûlée. If you prefer to stay in the chocolate family, Baileys Chocolate Pots de Crèmehas always been a huge hit.White Chocolate Pots De Creme, Blueberry Sauce & Hazelnut [...]
January 9th, 2012 at 10:53 pm
[...] Tags: baked pudding , chocolate , chocolate dessert , dessert , desserts , individual dessert , individual desserts , pots de creme , pudding , quick desserts Baileys® Chocolate Pots de Creme Recipe | La Mia Vita Dolce [...]
March 30th, 2012 at 2:47 pm
Hi Grace, I made these pots de creme yesterday. They are simply wonderful!!!!! It’s my first time making pots de creme, so I browsed through lots of recipes before choosing this one. It just looked so delicious – and it was
. And it was lots of fun to make. Thanks so much!
p.s. I’m also pinning this on Pinterest, I hope that’s ok with you
April 1st, 2012 at 7:57 am
I am so happy you enjoyed them! The addition of Baileys is always a winner I find.
April 1st, 2012 at 7:58 am
p.s. And thank you so much for the pin, I don’t mind at all.