These Scotch and Chocolate Pots de Creme are a rich and creamy French dessert with a touch of Scotland inspired by the Outlander Series!
Today is technically the premiere of Outlander Season 2 on Starz, but I watched it last night thanks to my subscription through Amazon Instant Video. I’ve been suffering from droughtlander for months with no new books or episodes to keep me company though I have picked up a few of the novellas from the series recently. Anyways, the premiere did not disappoint! It started a little differently than the book did, which meant that we didn’t get to meet two of my favorite characters from the books yet, but it still had the same heart-wrenching realization.
This season is based on the second novel in the series, Dragonfly in Amber, in which Jamie and Claire’s adventures to stop the Jacobite rebellion and save the Scots from slaughter on Culloden Moor take them to France. Which basically means this season is going to be a whole lot fancier than the first!
French fashion and French food – who could say no to all that! Which is exactly why I made these Scotch and Chocolate Pots de Creme, a classic French dessert with a little hint of Scotland weaved in. And the Scotch really makes that chocolate pop! This recipe is made a little differently than the tradition method, these are no bake and made with just a saucepan and a blender and is actually quite easy to do.
Pot de Creme means “Pot of Custard” and while it’s technically a custard, it’s a lot lighter than the traditional custard most of us a familiar with. To me, Pot de Creme is more like a cross between mousse and pudding and isn’t that something you want to sink your spoon into?
I’m so excited that Outlander is back, even if it is making me long for Scotland. A couple of weeks ago I noticed that WOWair is now flying into Edinburgh, which is making a trip back even more tempting… I just need to find someone willing to go with me and drive on the opposite side of the road and the opposite side of the car because it obviously won’t be my husband. But seriously, just take me back to the highlands and the Isle of Skye already!
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Scotch and Chocolate Pots de Creme
- Add mini chocolate chips to a blender. Whisk the milk, heavy cream, Scotch, egg yolks, granulated sugar, and salt in a medium saucepan over medium heat. Stirring constantly with a rubber spatula, cook until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
- Immediately pour the liquid mixture over the chocolate in the blender. Cover and blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
- Top the chilled pots de creme with homemade whipped cream.