I knew right from the start that I was going to love these. Any sort of creamy, custard-y dessert is alright with me.
These are pretty much like pudding, except pots de creme are cooked in the oven, in a water bath. There’s a bit of stovetop work, but it’s just to heat the cream enough to melt the chocolate.
Important note here – this recipe will taste exactly like whatever milk chocolate you choose. So if you use one that doesn’t taste so good, your pots de créme won’t taste so good either. I use a Michel Cluizel milk chocolate that I buy in bulk – it comes in little drops so lazy me doesn’t ever need to chop chocolate.
My choice of chocolate is probably why I love these so much – it’s milky and very caramel-y, everything that a milk chocolate should be. I think this has overtaken the spicy brownies as my favorite recipe from the book so far.
For the recipe and to see how the other Baked Sunday Morning bakers fared, head over to Baked Sunday Mornings.
- Malted Milk Chocolate Pots de Créme (Baked Elements, p. 118)
I agree, whatever chocolate is used is how these pots de creme will taste. That’s why I was worried about milk chocolate…not a fan. However, I loved these. The malt addition really did it for me. I’m looking forward to trying these with other types of chocolate.
Yes, you definitely need to like the chocolate you bake with. Your finished product looks lovely. It is such a simple recipes, but looks so elegant and tastes so decadent. Love it.
VERY good point about the chocolate, Sheri. I used Ghirardelli milk chocolate baking chips, and while I like them, the milk chocolate flavor isn’t immediately evident at first bite, and that’s how these tasted to me. I wanted more of a chocolate punch, and I think the Ghirardelli chocolate let the malt take over way too much. Mine were almost too salty. Nice post, as always, and kudos to you on the cooking classes. Hope your finger aren’t stained too yellow from cutting carrots. :-)
Looks great! I used a plain ‘ol Hershey bar because I couldn’t easily find a good quality chocolate and they were still fab. I’m off to check out your favorite chocolate now!
I agree that it’s important to use good chocolate in baking, although I think that the pots de creme actually tasted better than the chocolate I put in (I used Ghiradelli). Maybe it’s the magic of the malt? But I’m totally with you — these are definitely a favorite from the new book!
These are definitely a favorite of mine! Yours look really nice!
so glad you enjoyed this one sheri!
I will have to check out your chocolate recommendations :) Your pot de cremes look great!
I need to check out the Michel Cluizel chocolate, too! Yours looks great. Glad you liked the recipe!
Agreed – TJ’s here…. maybe not the most $$ but very good no doubt! These look wonderful – yours set up so nicely!
Yours look great! In mine, the salt overwhelmed the flavor of the chocolate, but I love milk chocolate so I must try again.
It seems everyone loved these! I’ll have to make up this recipe!
I hope you’re loving culinary school!
Ditto everyone else– awesome job! I love your whole malt ball garnish, by the way– very elegant. Clearly I must try the Cluizel chocolate! I wish we could all get together and do a pots de creme taste test with all these different chocolates. :)