Kahlua Pots De Crme
Indulge in the rich, velvety decadence of Kahlua Pots de Crème, a luxurious dessert that combines silky custard with the bold flavors of coffee, chocolate, and a splash of Kahlua liqueur. Crafted with heavy cream, egg yolks, and melted dark chocolate, this recipe achieves a luscious texture that melts in your mouth. The addition of instant espresso powder intensifies the coffee essence, while the sweet hint of vanilla rounds out the flavor profile. Baked gently in a water bath for the perfect creamy consistency, each serving is topped with optional whipped cream and chocolate shavings for an elegant finish. This dessert is perfect for dinner parties or special occasions, offering a show-stopping presentation that’s as easy to prepare as it is impressive. Ideal for coffee and chocolate lovers alike, these Kahlua Pots de Crème will transport your taste buds to a gourmet paradise.
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Recipe Information
Ingredients
- 2 cups Heavy Cream
- 0.5 cups Whole Milk
- 6 Egg Yolks
- 0.5 cups Granulated Sugar
- 0.25 cups Kahlua (Coffee Liqueur)
- 1 tablespoon Instant Espresso Powder
- 1 teaspoon Vanilla Extract
- 4 ounces Dark Chocolate (chopped)
- Whipped Cream (optional, for topping)
- Chocolate Shavings (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C).
In a medium saucepan, combine the heavy cream, whole milk, and instant espresso powder. Heat the mixture over medium heat, stirring occasionally, until it begins to steam but does not boil.
Remove the saucepan from heat and whisk in the chopped dark chocolate until smooth and fully melted.
In a large mixing bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until the mixture is pale and creamy.
Slowly pour the warm cream and chocolate mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
Stir in the Kahlua liqueur until fully incorporated.
Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.
Divide the custard evenly among six 4-ounce ramekins or pots.
Place the ramekins in a large baking dish or roasting pan. Carefully pour hot water into the pan, filling it halfway up the sides of the ramekins to create a water bath.
Cover the pan loosely with aluminum foil and bake in the preheated oven for 30–35 minutes, or until the edges are set but the centers are still slightly jiggly.
Carefully 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 whipped cream and chocolate shavings if desired.
Nutrition Facts
Calories |
3288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.6 g | 298% | |
| Saturated Fat | 133.8 g | 669% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1612 mg | 537% | |
| Sodium | 286 mg | 12% | |
| Total Carbohydrate | 208.1 g | 76% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 160.3 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 365 mg | 28% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1065 mg | 23% | |
*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.
