Baileys Pot De Creme

I am posting a dessert recipe.  Yes.  You heard (read?) me correctly.

Caveat- this Baileys Pot De Creme dessert involves no baking.  Hallelujah! (Note- I actually think most Pot de Creme recipes involve baking in a water bath, but I followed a method from Food and Wine magazine, so it must be OK to have non-baked versions.  Or at least I’ll keep telling myself that..)

On a different note, the inspiration for this recipe comes from the Hotel Del Coronado in San Diego.  We went to a brunch there two years ago for my parents anniversary.  They had these little mini Baileys Pudding Shots for dessert that were oh-so-amazing, but also oh-so-alcoholic.  My mom LOVED them and kept going back for more- she had no idea they had alcohol.  It was quite hilarious.

My parents are coming back to San Diego next week and we’ll be doing repeat of the Coronado brunch. However, I couldn’t wait even one more week to have some Baileys spiked pudding- so here we go.. And even Dave, the non-sweet eater, loved these!
Keep the egg mixture in a separate bowl and gradually pour the hot liquid into the eggs, to temper them without scrambling.
 Pour the finished mixture into ramekins- I used a variety of sizes, but the recipe makes enough for probably 3 of the larger ramekins, and 5-6 of the smaller containers.  Tap them on the counter a bit to get rid of any bubbles.  Then, the custards are all set to go into the fridge.

Garnish your custards after they have set in the fridge for a few hours.  I used whipped cream and raspberries, which was an excellent combination.

Note, these are actually quite alcoholic- if you’re a lightweight (or very suggestible) like me you may feel a little buzzed after eating one!

Baileys Pot De Creme

Adapted from Food and Wine

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Cook Time 4 hours hrs 15 minutes mins

Ingredients

  

• 1 1/2 cups heavy cream
• 1/2 cup Baileys Irish Cream Liqueur
• 1/4 cup sugar
• 1/4 teaspoon vanilla extract
• 5 large egg yolks
• Sweetened whipped cream and raspberries for garnish optional

Instructions

 

• Combine cream, Baileys, sugar, and vanilla in medium sauce pan. Bring mixture to a simmer and stir until sugar is dissolved, about 2 minutes. Turn off heat and let mixture sit for about 5 minutes to cool slightly.
• Whisk egg yolks in a separate mixing bowl. Very slowly, pour cream into egg mixture, whisking constantly. This will temper the eggs.
• Return mixture back to saucepan. Turn heat to medium, and whisk vigorously until custard thickens, about 4-5 minutes.
• Strain mixture (it may be lumpy), through fine-mesh strainer into a blender. Blend on high until mixture is very smooth.
• Pour custard into small ramekins (will make about 6). Chill for 2 hours, until set.
• Garnish with whipped cream and berries before serving.