I love to cook with booze – especially Bailey's Irish Crème! I love putting it in truffles and cupcakes, over ice-cream and in tres leches cake- crazy good! With St. Patty’s day upon us, I didn’t see how I couldn’t make a dessert with some Irish Crème in it!
This recipe is inspired from a Williams Sonoma Bride and Groom cookbook recipe for chocolate pots de crème (Click HERE for a link to the book). In my version, I have boozed it up with some Bailey’s Irish Cream and used white chocolate instead of regular chocolate. The result is a highly satisfying cup of creamy, boozy goodness! If you are hosting a St. Patty’s dinner, this would be the perfect end to your meal!
• ¾ cup of whole milk
• ¼ cup Bailey’s Irish Cream
• 1 ½ cup whole cream + ½ cup for whipped cream
• 8 oz white chocolate chips
• 7 egg yolks
• ½ cup sugar + 2 teaspoons for whipped cream
• ½ teaspoon vanilla for whipped cream
• cocoa for garnish
Begin by preheating your oven to 300 degrees. Next, heat the milk and cream in a saucepan until small bubbles form on the sides of the pan. Make sure you are stirring frequently to prevent burning.
While the cream is cooking, separate your eggs and place the yolks in a mixing bowl. Gently incorporate your sugar. Don’t whip it, as you don’t want excess air bubbles in the mixture. Mix until the sugar has dissolved.
After your cream and milk form bubbles, take your white chocolate and add it to your milk/cream mixture; stir until the white chocolate melts. Remove the pan from the burner, and add your Bailey’s or Irish crème of choice. Now, gently pour the cream/chocolate mixture over the egg mixture, making sure to stir the entire time.
After everything is well mixed, evenly divide the mixture into 4 ounce ramekins, mugs or glass jars. I was able to get 10 servings from this recipe. After your ramekins are filled, place them in a baking pan. Fill the pan with water until the water is about half way up the sides of the ramekins. Make sure you don’t pour any water in your ramekins. Loosely wrap the top of the pan with foil to keep the tops of the creams from developing a skin/film. Place the entire pan in the oven and bake for 50 minutes. You will know when they are done when the sides of the ramekins are firm, but the center jiggles just a bit.
As the crèmes are baking, take your remaining whipping cream, 2 teaspoons of sugar and 2 teaspoons of vanilla, and whip these with a mixer until you have whipped cream.
After your crèmes are out of the oven, allow them to cool completely, and then refrigerate for two hours or over night to finish setting up. Top the cooled crèmes with your whipped cream and dust with cocoa powder. Enjoy!
Let us know how yours turned out, and drop us a line on our Facebook page!