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.
I'm also submitting this post to Domestic Sluttery for their baking club Just Desserts. The most recent theme is Fighting for Custardy, so I thought these pots de crème were absolutely fitting!
Your pots de cremes look beautiful! I'm usually a sucker for textural contrast but the best thing about pots de creme is the silky texture and I didn't want anything competing with that.
ReplyDeleteYour pots de creme look perfect. I'm a malt lover to I'm sure the malt was a bonus for me. Your photos are great...enjoyed your post but am sorry the malt did not work for you.
ReplyDeleteLooking good! Love the hit of whipped cream on top and then topped with crushed malted milk balls. It looks fabulous.
ReplyDeleteI was never a fan of malted milk. I liked them in this, but am thinking dark chocolate would be good too.
Your post said it in a nutshell for me too. Dislike malt, but I love the creamy, silky texture. Glad to know I'm not one of the only malt detractors! I cringe when I see a malt recipe on the schedule!
ReplyDeleteI think they look gorgeous! What a great addition to Domestic Sluttery's Just Desserts club. I'm torn with malt - it's not my favourite, but I don't mind it. Still, as a garnish the balls are very pretty indeed!
ReplyDeleteEverything you make is always so perfect -- right down to your lovely clouds of whipped cream and precisely chopped malt balls (now you're making me feel guilty about just bashing mine with a rolling pin). Too bad you didn't enjoy the malt flavor, but they look simply divine. Happy new year!
ReplyDeleteWow! Perfection!
ReplyDeleteYours looks so beautiful. I wish my texture had come out, because we would have loved the flavor. Maybe we should have worked together on this one :)
ReplyDeleteI didn't really care for the flavor of these either. Your photos are great! I think it looks delicious with the toppings, though I understand why it might taste better without.
ReplyDeleteExcellent photography! I liked the color contrast between the chocolate and the whipped cream, but you're right, they didn't need it. ;)
ReplyDeleteThese look heavenly! I loved the flavor of these - but then again I love malt! Making malted milk ball ice cream now with mine. Thanks for the brush up on my French! ;)
ReplyDeleteGreat photos! I had the same reaction about the toppings-- I used milk chocolate beads, and I ended up picking them off because they distracted from the divine silkiness of the custard. Sorry to hear you all didn't care for the malt flavor!
ReplyDeleteTheses look perfect - I'll have to make them up. Too bad they weren't a hit with your family - my brother would have loved them. They do look elegant.
ReplyDeleteI just bought Creme de Banana Liqueur today...my husband makes Bananas Foster a lot, so it will be interesting to see how the fritters compare.