Malted Milk Chocolate Pots de Crème

Sweet. Smooth. Chocolate.

I wasn’t sure how I felt about malt. Growing up “Whoppers” weren’t the go to Halloween candy and other than the Christmas Story I had never heard of Ovaltine. The process was pretty painless. I strained it twice and was glad I did. Chunks of sea salt would’ve taken away from the silkiness of my end product. I’d make these again. Maybe with dark chocolate. But over all I am happy with result. Hope everyone else had the same success.



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4 Responses to Malted Milk Chocolate Pots de Crème

  1. i feel straining is a must when making custard! i was laughing at the note in the cookbook saying that we could save dirtying another bowl by not straining… they usually aren’t shy about making us dirty a mountain of dishes these baked boys!

  2. SandraM says:

    Bet it was good with strawberries. Looks good. I would make them again but try it with dark too. I bet it would be really good.

  3. Krissy says:

    Glad you were happy with the end result…we really enjoyed this recipe…maybe because we’ve had so many cookies and so much candy…these little pots of deliciousness were a lovely change.

  4. Candy says:

    These were lovely! I strained mine too as i didn’t want anything to take away from the incredible texture.

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