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Kahlua Pots de Crème


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“In the beginning, the Lord created chocolate, and he saw that it was good.
Then he separated the light from the dark, and it was better.”

~ Unknown


Kahlua Pots de Crème
Chocolatier Archives

Yield: Six 4-ounce servings
Preparation: 1 hour plus baking and chilling times

Pot de crème custard:
1/2 cup heavy cream, divided
1 tablespoon instant espresso powder
1/4 cup Kahlua liqueur
2/3 cup granulated sugar
11 ounces cream cheese, softened
(one 8-ounce plus one 3-ounce package)
2 large eggs
4 large egg yolks
1/4 teaspoon cinnamon
1 teaspoon vanilla extract

Chocolate glaze:
4 ounces bittersweet or semisweet chocolate, finely chopped
1/3 cup heavy cream
1 teaspoon Kahlua liqueur

Make the pots de crème:
1. Position a rack in the center of the oven and preheat to 300 degrees F. In a small saucepan set over medium heat, warm 1/3 cup of the heavy cream with the instant espresso powder, stirring well to dissolve. Add the remaining 1/3 cup cream and the Kahlua to the mixture.
2. Using a food processor fitted with the metal blade attachment, blend the cream cheese with granulated sugar until it is smooth and lump-free. With
the machine running, add the whole eggs through the feed tube one at a time, followed by the egg yolks, mixing well after each addition.
3. In a steady stream, add the Kahlua/cream mixture through the feed tube, pulsing the food processor until fully blended. Blend in the vanilla and cinnamon.
4. Place six 4-ounce ramekins in a roasting pan or large baking pan to serve
as a waterbath. Divide the custard evenly among the ramekins. Fill the baking pan with hot water to reach at least halfway up the sides of the custard cups. Bake 30 to 40 minutes, rotating the pan halfway through baking to ensure even cooking. The custards are done when all but just a small area in the center, the size of a dime, is set. Cooking the custards just 5 minutes longer to set the custard almost completely results in a more “cheesecakey” texture. Cool 15 minutes in the pan, then wipe each ramekin dry and refrigerate at least 3 hours before serving.

Make the chocolate glaze:
5. In a small saucepan bring the cream to a boil over medium heat. Add the chopped chocolate and the Kahlua off the heat and stir the mixture constantly with a small spoon until it is completely smooth. Pour about 2 teaspoons of glaze onto each custard, topping each with a smooth, slick layer of chocolate.  Refrigerate at least 15 minutes to set chocolate layer before serving.

Featured Archive Recipes:
Chocolate Pots de Crème with Candied Rose Petals
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Index - Chocolate Recipe Archives
Index - Miscellaneous Dessert Recipes

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