Sunday, January 6, 2013

"Baked" Malted Milk Chocolate Pots de Creme

I printed off the recipe for these puddings long ago but did not find the time until after the Baked deadline! It was while reading the other baker's blogs that I ran to the kitchen and threw them together this morning.
I loved being part of the baked group and reading everyone's posts. I laugh most of the time because these bakers are so clever!
I thought these were super wonderful and would make them again. Smooth and creamy...with the slight taste of malt. MMM I couldn't wait for them to cool! Later when they were cold they were just as amazing, said my family.  I was jealous, having eaten mine already.

The post that really made me laugh was Mark's! Check it out. And thank you Mark for the inspiration to learn how to add a video.

Video: How to separate an egg the fast, easy, and non messy way. My mother in law taught me this while making Christmas dinner!

video


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.