Malted & Salted: Milk Chocolate Pots de Crème
The term “Petits Pots de Crème” refers both to a soft baked custard and to the small ceramic pots, often with lids, that they are baked in. The dainty authentic petits pots pictured above were made in France. They belonged to my grandmother-in-law, Evelyn Dawn. While I only have six porcelain petit pots, and am cooking for a crowd, I supplement my collection with espresso cups.
Pots de Crème are a fabulous dessert to serve at a diner party. They look adorable, are impossibly rich and velvety, and petite enough to be elegant and sophisticated. Adding malted milk powder to a supremely French dessert gives this version an unexpected light-hearted twist. And as a bonus, they are prepared a day ahead. Just add the quick garnish of fleur de sel and/or malted milk balls, and they are ready to go.
Malted milk powder was invented by James Horlicks in 1883. It is a combination of sprouted grain that is quickly dried (barley malt) then ground up and added to powdered milk and wheat flour. It was originally meant as a nutritious non-spoiling supplement for babies’ diets, but gained popularity among explorers who found it portable as well as tasty…and became a hit at soda shops all around the country when added to ice cream to make a “malt” and as a candy marketed as “malted milk balls.”
Pots de Crème Recipe
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