I knew right from the start that I was going to love these. Any sort of creamy, custard-y dessert is alright with me.
These are pretty much like pudding, except pots de creme are cooked in the oven, in a water bath. There’s a bit of stovetop work, but it’s just to heat the cream enough to melt the chocolate.
Important note here – this recipe will taste exactly like whatever milk chocolate you choose. So if you use one that doesn’t taste so good, your pots de crÃ©me won’t taste so good either. I use a Michel Cluizel milk chocolate that I buy in bulk – it comes in little drops so lazy me doesn’t ever need to chop chocolate.
My choice of chocolate is probably why I love these so much – it’s milky and very caramel-y, everything that a milk chocolate should be. I think this has overtaken the spicy brownies as my favorite recipe from the book so far.
For the recipe and to see how the other Baked Sunday Morning bakers fared, head over to Baked Sunday Mornings.
- Malted Milk Chocolate Pots de CrÃ©me (Baked Elements, p. 118)