Micki’s Irish Cream-Milk Chocolate Pot de Crème

Makes 6-4 oz. Ramekins/Custard Cups

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4 oz. Milk Chocolate
5 fl oz. (1/2 cup & 2 tbsp.) Heavy Whipping Cream
4 fl. oz. (1/2 cup) Milk
1 tbsp. Granulated Sugar
1 Large Egg
2 Egg Yolks
1 tbsp. Granulated Sugar
3/4 tsp. Vanilla Extract
1/8 tsp. Salt
2 tbsp. Irish Cream Liqueur

Preheat the oven to 350ºf.

Melt the chocolate in a mixing bowl that eventually will be able to accommodate the other ingredients.

Heat the cream, milk and first measure of sugar to a gentle simmer.

When the cream mixture comes to a simmer, whisk together the egg, egg yolks, second measure of sugar, vanilla, salt and Irish cream liqueur.

Temper the mixture by gradually whisking in the hot cream into the egg mixture.

Gradually pour the egg mixture into the melted chocolate while whisking.
Scrape down the sides and bottom of the bowl to insure the chocolate is incorporating. Whisk until smooth.

Strain the mixture to remove any lumps. Transfer the mixture equally into 6-4 oz baking ramekins.
Place the ramekins in a baking dish that is at least as tall as the ramekins.
Carefully pour hot water into the baking dish so that the water goes halfway up the ramekins.
Cover the baking dish with plastic wrap and then with foil.

Carefully transfer into the oven and bake for approximately 30 minutes or until the mixture just firms up, becomes slightly jiggly, even at the center.
Remove from the baking dish and cool thoroughly.
Serve with fresh fruit and an oatmeal cookie. Enjoy!

Lincoln Culinary Institute’s Website: www.lincolnculinary.com

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