Irish Whisky Pots De Creme Recipes

IRISH POTS DE CRèME

Steps:

• Place chocolate chips, sugar and salt in blender. Process on low for 30 seconds or until chocolate is finely ground. (See Tip 6)
• Add egg, Irish Cream Liqueur and vanilla extract. Process on low for 10 seconds or until well mixed.
• Heat cream over medium-high heat until just before it reaches a full rolling boil; it should be bubbling vigorously around the edges, with larger bubbles rippling across the interior. The temperature should be at least 205°F. (See Tip 7)
• Remove center of blender top; replace center with a small funnel. (See Tip 8)
• Turn on blender to low speed. Allow to run for about 10 seconds. Slowly add the hot cream. Increase the speed to high and process for 30 seconds more or until mixture is creamy smooth.
• Pour mixture into cups. Cover and refrigerate for at least 2 hours to allow the mixture to set. (See Tip 9)
• Serve with a dollop of whipped cream. Yield 4 to 6 servings. (See Tip 10)

ORIGINAL IRISH CREAM

Steps:

• In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.

IRISH WHISKY POTS DE CREME

Steps:

• In a heavy saute pan, mix the cream, sugar and powdered espresso. Bring to a boil and remove from heat. Add the cocoa mixture and stir until blended. Add the chocolate and stir until completely melted. Pour a small amount of the mixture into the egg yolks and blend in. Pour the egg yolks into the saute pan.
• Place the pan over medium heat and cook, stirring constantly, until the mixture thickens (about 15 minutes). Do not boil. Remove from heat and add the Irish whisky.
• Pour into eight one-half cup ramekins and chill in the refrigerator until set (about two hours).