In the Oven: Malted Milk Chocolate Pots de Crème

For the first bake of 2013, we’re taking our inaugural dip into the chapter on malted milk powder. Use the best milk chocolate you can find for these silky malted custards. Is anyone planning on subbing out half the milk chocolate for dark chocolate? Posting date is January 6!

Malted Milk Chocolate Pots de Crème
Yield: 8 servings

4 ounces good-quality milk chocolate, coarsely chopped
2 1/4 cups heavy cream
1/4 cup malted milk powder
5 large egg yolks
1/4 cup sugar
1 teaspoon fleur de sel
1/4 cup malted milk balls (Whoppers or Maltesers), whole or crushed, for garnish

Preheat the oven to 325 degrees F. Place eight 4-ounce ramekins or soufflé dishes in a roasting pan and set aside.

Place the chocolate in a heatproof bowl.

In a medium saucepan over medium-high heat, whisk together the cream and malted milk powder (don’t worry if the malted milk powder is lumpy or clumps at this point). Cook the mixture until it just begins to boil, stirring occasionally. Pour the hot cream mixture over the chocolate, let the mixture sit for 30 seconds, then whisk until the chocolate is melted and the mixture is smooth.

In another bowl whisk together the egg yolks, sugar, and fleur de sel until blended. Whisking constantly, slowly stream the chocolate mixture into the egg mixture until combined. (If you want a super smooth texture, push the combined mixture through a fine-mesh sieve into another bowl. If you aren’t in the mood to use the sieve and you don’t want to mess up another bowl, you can forgo this step.)

Divide the custard equally among the ramekins. Carefully pour hot tap water into the roasting pan until the water reaches about halfway up the sides of the ramekins. Bake for 20 to 25 minutes, until the custards are set around the edge but still wobbly in the middle. Remove the ramekins from the water, let cool for 10 minutes, and refrigerate uncovered for at least 3 hours before serving. Top with the malted milk balls before serving.

Pots de crème generally taste best if eaten within 24 hours; however, they still taste dandy leftover and can be stored in the refrigerator, tightly covered after the initial chilling period, for up to 2 days.

Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.


    • says

      Freak out in an excited way, right? :)

      Just make them in smaller ramekins, adjust the cooking time. They’re very rich, so I like a smaller portion anyway.

  1. says

    Oh my, just made these. I’m a DARK chocolate person and was wary of the milk chocolate which never excites me, but…these are heavenly! And all the cream is worth it…the texture is so silky and yummy……..