I thought the pots de crème would be a nice fancy dessert for the nice fancy meal I was planning for New Year's eve (planning would be the operative word here... we ended up eating pizza). I made the pots de crème early in the day so that I could photograph them while there was still natural light coming in the house.
They are not hard to make... Easier than pudding in fact. Egg yolks, sugar and salt get whipped together while the cream and malted milk that will melt the chocolate heats up. All the ingredients then get combined. I did chose to strain the mixutre before baking in in a water bath to ensure that the pots de crème would be absolutely creamy. And they were.
Although we didn't enjoy the flavor of these, the texture was absolutely wonderful. I topped them with whipped cream, but it wasn't needed at all. In fact, I preferred this dessert without, and without the crushed malted milk balls as well, as to not distract from the texture of the pots de crème.
For the recipe, and to see how the other bakers enjoyed this dessert, please visit the Baked Sunday Mornings blog.