Sunday, January 6, 2013

Malted Milk Pots de Créme

F.   Is it any wonder my high school French classes haunt me to this day? A quintessential French classic, pots de créme is classified in my recipe book, as easy-to-make, easy-to-bake. A piece of cake. It felt more like French Finals week.    

BAKED'S inaugural recipe for 2013, Malted Milk Pots de Créme, is made with one of my favorite ingredients: malted milk powder. A base, similar to ice cream, is made with milk chocolate, egg yolks, heavy cream, sugar and malted milk powder. Poured into custard cups and baked in a bain marie (hey, I'm using French!) or simply put, a "water bath", it transforms into a thick, custardy confection. Sometimes. Even after chilling for one day, a spoon was not necessary, more like a straw. The piéce de résistance is a garnish of crushed malted milk balls - hardly necessary at this point. I plan to use the chilled Malted Milk Pots de Creme in my trusty Cuisinart (also French) ice cream maker for extra credit. Or at least try to elevate it to a C.

To get the recipe, venture on over to BAKED SUNDAY MORNINGS.

–  mike