Irish Coffee Pots
Baked coffee custards spiked with Irish whiskey and finished with a spoonful of lightly whipped cream.
- Time1 hr plus chilling
- LevelMedium
- Costabout £0.80 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 150°C (130°C fan). Put six small ramekins in a deep roasting tin.
- 2
Warm the 300 ml of cream and the milk in a pan until steaming. Stir in the coffee until dissolved. Take off the heat.
- 3
Whisk the yolks and caster sugar in a jug until pale, then slowly pour in the warm coffee cream, whisking all the time. Stir in the whiskey.
- 4
Strain into the ramekins. Pour the boiling water into the tin to come halfway up the sides of the ramekins.
- 5
Bake for 30 to 35 minutes until set at the edges with a slight wobble in the middle. Lift out and cool, then chill for at least 2 hours.
33 min 20 s - 6
Whip the extra cream with the icing sugar to soft peaks and spoon on top just before serving.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.