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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

17 comments:

Chelly said...

Oh no! I had to bake mine longer than the recommended time.

Bourbonnatrix said...

yes, yes, yes! ice cream! great save! i baked mine for at least 40 minutes...

as and your substitute french teacher, it's "crème" and "pièce" :p lol

busylizzybakes said...

I love your choice of custard cups. I also took French in high school, and have a special love of French desserts as a result. So sorry yours didn't set up correctly, I get really bummed too when recipes don't turn out right. Hopefully that ice cream maker will make it delicious.

Have Apron....Will Bake said...

Oh la la so french or is it francais? :o) Love your ramekins! Your pots de creme look great. Too bad about being runny. Mine were a little runny. I baked for 30 minutes, but should have left them in for longer. I like the idea of making ice cream. Let us know how that turns out. Good thinking!

Kris' Kitchen said...

Well, you don't flub very often, and I'm sure these yummy little pots will make great ice cream! I baked mine almost 10 minutes longer than the recipe suggested...and my water was boiling hot when added to the bath. Lovely pictures that make this dessert look perfect. I'm interested to know how your ice cream turns out???

Candy said...

Sorry these didn't work out for you but I love your idea to salvage them!

Candy said...

Sorry these didn't work out for you but I love your idea to salvage them!

baked on said...

This as ice cream sounds flipping amazing. Maybe it was a good thing they didn't set up! ;)

Rebecca said...

I had the same texture issue. Guess I didn't bake it long enough or something. Great idea to turn them into ice cream. Might have to try that.

stellinasweets.com said...

Sorry to hear these didn't come out as planned... and about your French class PTSD! They are definitely worth another try, especially since you love malt so much. :)

Trevor Sis Boom said...

I would wager that these would turn into a perfectly delightful ice cream. Please post a pic when you do. So, about these cups. My mother had these same exact tulip cups when I was a kid. She started with many and broke them one by one until there were none. But they have me asking if you covered them while baking? I'm wondering if perhaps they just did not get hot enough with all that surface area for the heat to escape the 'custard'. Hmmm.

Elaine said...

So sorry these didn't set, but they still look beautiful. I am sure they will be perfect in ice cream.

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