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Kahlua
Pots de Crème
On-line Cookbook - by
Kathy D
I
N G R E D I E N T S
2 eggs
1 cup (225 ml) heavy cream
1/4 cup (60 ml) sugar
2 egg yolks
1 tablespoon (15 ml) Grand Marnier
2 tablespoons (30 ml) Kahlua
6 ounces (168 grm). chocolate chips
1 teaspoon (5 ml). vanilla extract
whipped cream for garnish I N S T R U C T I O N S
Heat the chocolate with the Kahlua and the Grand Marnier (or orange juice) over low heat
until the chocolate is melted; set aside.
In a blender mix the eggs, egg yolks,
vanilla, and sugar. Add the heavy cream and blend for 30 seconds. Pour in the chocolate
mixture and blend until smooth.
Pour into individual serving dishes (small
dessert cups as this is very rich).
Refrigerate 2-3 hours until set. When ready
to serve, garnish with whipped cream.
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Pots de Creme
The term refers to both the creamy custard dessert as well as the little
cups with lids in which the dessert is served. If you are interested
in the cups or the desserts please visit these links.
Pots de Creme Recipes
- Over 40 recipes from Brandy to Vanilla.
Pots de Creme Museum
- See our virtual museum with hundreds of pictures of sets from antique to
new.
Buy Pots de Creme Cups
- We offer a large selection of pots de creme that range from simple every-day cookware to ornate,
heirloom quality sets. Cups available as individuals, sets, saucers, and trays.
Visit us now at
GourmetSleuth.com  |
