So let’s talk dessert!
The perfect way to finish a meal is always with chocolate. This delicious pot de crème is creamy, dreamy, gooye, chocolaty, it also has plenty of kahlua and a little red chilli pepper for a kick. Now let me tell you a little about what pot de crème actually is- the ‘pot’ refers to the custard cups or ramekins that is made in and crème is basically a fancy French word for custard. So basically this is a grown-up pudding and who doesn’t like pudding!? But don’t let the simplicity of this dessert fool, the flavors, ohh the flavors are soo there! Someone needs to make it and bring it over right now, please! 🙂
So here’s what you need very simple ingredients and you probably already have everything in your pantry.
Comments: This is really, really good! It’s a creamy custard that will impress your guests!
Negatives: Quite a lot of work for a pudding. Is it worth it? Yes. But I hate doing dishes and this dessert has one too many bowls I’m willing to clean.
Will I make it again? Yes, but only for a special occasion or guests.
And here’s the recipe:
Kahlua Pots de Crème
- 1 1/2 cups + 6 tbsp heavy cream
- 10 tbsp brown sugar (divided use)
- 1/4 tsp salt
- 6 tbsp water
- 4 egg yolks
- 1/2 tsp vanilla
- 3 tbsp kahlua (divided use)
- 1/4 tsp red chilli pepper
- 1/2 tsp cinnamon
- 5 oz dark chocolate chips
Preheat over to 300.
In a small saucepan over medium heat, combine 1 1/2 cups of heavy cream with 8 tbsp of brown sugar and salt and whisk until sugar dissolves. Then turn heat to low and let it keep warm.
In another saucepan, combine water and remaining 2 tbsp brown sugar, stir until sugar dissolves and then continue to cook stirring occasionally until the mixtures is brown and bubbling. Turn off the heat and add slowly to the heavy cream mixture.
In a separate bowl, whisk egg yolk and vanilla and slowly pour into the brown sugar/cream mixture. Stir to combine and add 2 tbsp kahlua, red chilli powder and cinnamon(stirring after each addition). Pour into 4 custard cups and bake in water-bath in preheated over for about 40 mins. You want the edges to be set but the inside jiggly. Once cooked, remove from oven and water bath and let cool to room temperature(they will set more while they cool)
Now it’s time to prepare your ganache. In a double broiler (if you don’t have one just fill a bigger pot with water and place a smaller saucepan on top and that will work just fine)over medium heat, combine 6 tbsp of heavy cream, chocolate chips and 1 tbsp kahlua and stir until chocolate is melted. Then pour over your custards and wait about 10mins so they cool to room temp before you enjoy them. If you are not serving them right away, just cover them and store them in the fridge, they will taste even better!
Adapted from: Miss-Delish