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Irish Pots De Creme

Irish Pots De Creme

Nutrition Facts
  • cal. (kcal) 138
Irish Pots De Creme
  • Makes: 6 servings
  • Prep: 15 mins
  • Chill: 3 hrs
  • Bake: 35 mins at 325°F
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  • 6 egg yolks
  • 1/4 cup sugar
  • 1 3/4 cups whole milk
  • 1/4 cup Irish cream liqueur
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon ground nutmeg
  • 4 cups hot water


  1. Heat oven to 325 degrees F.
  2. Whisk together the egg yolks and sugar in a medium-size bowl until the mixture is well blended. Heat the milk gently in a small saucepan just until it reaches simmering. Remove the saucepan from the heat.
  3. Whisk a small amount of the hot milk into the yolk mixture; then whisk the yolk mixture into the hot milk in the saucepan. Stir in the liqueur and vanilla. Pour the milk mixture through a fine-mesh sieve into a 4-cup glass measure to remove any cooked pieces of egg.
  4. Pour the milk mixture into six 4-ounce ramekins or custard cups, dividing the milk mixture equally among the ramekins. Sprinkle the tops of the custards evenly with the nutmeg.
  5. Place the ramekins in a 9 x 9 x 2-inch baking dish. Place baking dish with ramekins on middle rack in oven. Carefully pour enough hot water, about 4 cups, into baking dish to come halfway up the sides of the ramekins.
  6. Bake pots de creme in water bath in 325 degree F oven for 35 minutes or until centers are just set. Remove baking dish from oven; remove ramekins from water bath to cooling racks. Refrigerate until thoroughly chilled, 3 hours or overnight. Makes 6 servings.

Nutrition Information for Irish Pots De Creme

Servings Per Recipe: 6
PER SERVING: 138 cal., 8 g total fat (3 g sat. fat), 222 mg chol., 43 mg sodium, 12 g carb. 5 g pro.