Kahlua Pot De Creme
Indulge in the decadence of Kahlua Pot de Crème, a silky, luxurious dessert that combines creamy custard, rich semisweet chocolate, and a splash of coffee liqueur for an irresistible flavor profile. This French-inspired treat is baked to perfection in a water bath, resulting in an irresistibly smooth texture that melts in your mouth. Elevated with the bold, aromatic notes of Kahlua, each spoonful is a perfect balance between chocolatey sweetness and coffee-infused sophistication. Garnish with fluffy whipped cream and elegant chocolate shavings for a dessert that’s as stunning as it is delicious. Ideal for dinner parties or romantic evenings, this pot de crème is a tantalizing blend of gourmet charm and simple elegance—ready to impress your guests with every bite!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 6 large Egg yolks
- 0.5 cup Granulated sugar
- 0.25 teaspoon Salt
- 6 ounces Semisweet chocolate
- 3 tablespoons Kahlua (coffee liqueur)
- 1 cup Whipped cream (optional, for garnish)
- 2 tablespoons Chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C) and arrange six 4-ounce ramekins in a deep baking dish.
In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until the mixture is scalding (just before boiling), then remove it from the heat.
In a separate medium bowl, whisk the egg yolks, granulated sugar, and salt until the mixture is pale and slightly thickened.
Slowly pour the hot cream/milk mixture into the egg yolk mixture in a thin stream, whisking constantly to temper the eggs and avoid scrambling.
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. This should take about 5–7 minutes. Do not let the mixture boil.
Remove the pan from the heat and immediately add the semisweet chocolate to the custard. Stir until the chocolate is fully melted and incorporated.
Stir in the Kahlua, mixing thoroughly.
Strain the mixture through a fine mesh sieve into a large measuring cup or a bowl with a spout to ensure a smooth custard.
Carefully pour the custard evenly into the ramekins, filling them about three-quarters full.
Pour hot (not boiling) water into the baking dish, filling it halfway up the sides of the ramekins to create a bain-marie or water bath.
Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 25–30 minutes, or until the pots de crème are set around the edges but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours or until fully chilled.
Before serving, top each pot de crème with a dollop of whipped cream and a sprinkle of chocolate shavings, if desired.
Nutrition Facts
Calories |
4372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 328.4 g | 421% | |
| Saturated Fat | 197.7 g | 988% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1866 mg | 622% | |
| Sodium | 1010 mg | 44% | |
| Total Carbohydrate | 254.8 g | 93% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 231.2 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 694 mg | 53% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1596 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
