coffee pot de Irish créme



Coffee toffee

Lotsa butter

½  cup sugar

½  cup dark corn syrup

1½  tsp distilled white vinegar

1½  tsp baking soda

1 Tbsp ground coffee


pot de Irish cream

9 ounces of good quality white chocolate, chopped up or in chip form

1 cup of whole milk

1 cup of heavy cream

6 large egg yolks

2 ounces of Bailey’s Irish cream

½ cup of strong coffee

¼ tsp of salt



Get a large deep round springform pan. Butter it up like you want something from it. Remove the outside ring and place a piece of parchment on the bottom round. Fit the ring to the base and clamp it in. Trim the parchment paper over hang. Butter up the paper.

In a large, thick bottom pot combine the sugar and corn syrup. Get the pot over medium heat and stir gently until the sugar dissolves. Then stop stirring until the sugar reaches exactly 300˚F. You can swirl the pan occasionally, but do it gently.

Combine the ground coffee and the baking soda in a small bowl. Get the vinegar intoa separate small bowl.

Remove the pot from the heat and add the vinegar. Whisk to distribute evenly, it will start to bubble because the vinegar is cold.

Now add the coffee and baking soda. Whisk vigorously. But be really careful! The baking soda will make it bubble up furiously. It may even boil over if you are not careful so pay attention and maybe have some newspapers laid out on the counter.

Immediately pour the mixture into the springform pan and set aside to cool to room temperature.

When it has formed a solid brick you can pop the springform pan and let the songe candy out. Cut it with a serated knife or break it into chunks.

To make the pot de crème.


Place the chocolate in a blender.

In a medium sized pot combine the milk, cream, salt and egg yolks

Over medium heat whisk constantly until the mixture thickens and starts to bubble. When it is thick enough to coat the back of a spoon you pour the mixture onto the chocolate chips in the blender. Blend until smooth then through the hole in the top of the blender slowly pour in the coffee and Bailey’s.

When the mixture is thick and creamy you can pour it right from the blender evenly into 8 ramekins, cute tea cups or martini glasses. Cover with plastic wrap and place the vessels into the fridge to cool for at least 2 hours. Can be made up to 3 days ahead. Serve with a generous handful of crumbled coffee sponge on top.

You can compliment it with a Bailey’s and coffee.