Boozy Halloween Pot de Creme Dessert
This dessert is smooth, spooky and made for grown-ups. Chocolate custard, spiced whiskey caramel and cookie “dirt” come together in each layered glass. Top with drunken gummy worms and Halloween candy for a treat that’s creepy and classy.
Servings: 6 4-ounce servings
Equipment
- Saucepan Small
- Fine Mesh Strainer Optional
- Skull Mold Optional
Ingredients
For the Whiskey Worms
- 18 gummy worms 2 or 3 per serving
- ⅓ Cup whiskey
For the Pots de Crème
- 4 egg yolks
- 2 Tablespoons brown sugar
- ⅛ Teaspoon salt
- 1 ¼ Cups heavy whipping cream
- 1 Cup whole milk
- 6 ½ Ounces chocolate chips semi-sweet or dark
For the Whiskey Caramel
- ⅔ Cup caramel sauce I used Mrs Richardson’s
- 3 Tablespoons whiskey
- ¼ Teaspoon cinnamon
- ⅛ Teaspoon salt
For the Dirt Topping
- 25 Oreos original, not double-stuffed
- ¼ Cup butter ½ Stick
Instructions
Soak the Gummy Worms
- Place the gummy worms into a container with a lid, add the whiskey and mix. Cover the container and let sit on the counter for 12 ot 24 hrs.
Make the Pots de Creme
- To make the pots de crème, whisk the 4 egg yolks with the brown sugar and salt in a medium heat safe bowl, set aside.
- Add the cream and milk to a small saucepan. Heat the cream mixture on medium heat, stirring constantly, until it is simmering rapidly, almost boiling, around 190°F.
- While whisking the egg yolks vigorously, slowly stream in a couple tablespoons of the hot cream mixture. Once combined, continue the process of whisking vigorously while adding a couple tablespoons of the hot cream at a time until you have added about half of the cream mixture.
- Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Whisk vigorously, then return to heat. Cook the pot de creme for a couple more minutes until it reaches 185 to 190°F.
- Remove from heat and add the chocolate. Whisk until combined then immediately pour into your serving glasses or ramekins. For an extra smooth texture pour the pot de creme through a fine mesh strainer into your serving glasses or ramekins.
Chill Them
- Place in the fridge immediately and let cool for at least 12 hours.
Make the Whiskey Caramel Sauce
- When ready to serve, make the whiskey caramel sauce by combining the caramel, whiskey, cinnamon, and salt and mixing until combined. Pour an even layer over the top of each pots de crème.
Make the Oreo Crumbs
- Place the Oreos into a food processor.
- Melt the butter and pour it into the Oreos. Pulse until the Oreos have a sandy texture.
Prepare Oreo Skulls
- Add some of the buttered Oreo crumbs and fill a skull mold with them, pressing firmly. Let chill in a fridge until solid.
Assemble the Desserts
- Top each of the pots de crème with the Oreo butter crumbs.
- Carefully remove the whiskey soaked worms from their container, be gentle as some may be fragile, and place 1 to 3 worms onto each glass/ramekins.
- Decorate with additional Halloween decor such as candy skulls/bones or gravestones, and serve.
Notes
Temper slowly: Whisk constantly to avoid scrambling the eggs.
Strain the custard: For a silky smooth texture, strain before pouring into glasses.
Chill completely: Give it enough time in the fridge to set properly.
Handle worms gently: Whiskey-soaked gummies can tear, so use care when placing them.
Strain the custard: For a silky smooth texture, strain before pouring into glasses.
Chill completely: Give it enough time in the fridge to set properly.
Handle worms gently: Whiskey-soaked gummies can tear, so use care when placing them.
Nutrition
Calories: 844kcal | Carbohydrates: 101g | Protein: 10g | Fat: 41g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 192mg | Sodium: 435mg | Potassium: 362mg | Fiber: 1g | Sugar: 73g | Vitamin A: 1008IU | Vitamin C: 0.4mg | Calcium: 159mg | Iron: 6mg
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