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Malted Milk Chocolate Pots de Crème Recipe

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★★★★★

5 from 138 reviews

Decadent malted milk chocolate pots de crème featuring smooth, creamy custard infused with malted milk powder and rich milk chocolate, topped with whipped cream and malted milk ball garnish. This elegant French-inspired dessert is baked in a water bath to achieve a perfect silky texture.

Ingredients

Scale

Chocolate Base

  • 4 ounces milk chocolate, finely chopped
  • 1 tablespoon unsweetened cocoa powder (I used Rodelle)
  • 2 ¼ cups heavy cream
  • ¼ cup malted milk powder

Custard

  • 5 large egg yolks
  • 1/3 cup granulated sugar
  • Pinch of salt

For Garnish

  • 24 malted milk balls (I used leftover Whoppers), for recipe and garnish
  • Whipped cream

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) and place 8, 4-ounce ramekins in a large baking or roasting pan that can hold water for a water bath.
  2. Prepare Ramekins: Place one malted milk ball at the bottom of each ramekin to infuse the custard subtly as it bakes.
  3. Melt Chocolate: Put the finely chopped milk chocolate into a heatproof medium bowl and set it aside for later.
  4. Heat Cream Mixture: In a medium saucepan over medium-high heat, combine the heavy cream, unsweetened cocoa powder, and malted milk powder. Whisk continuously to prevent clumps, heating until the mixture comes to a gentle boil, stirring occasionally.
  5. Combine Chocolate and Cream: Pour the hot cream mixture through a fine mesh sieve into the bowl with the chopped chocolate. Let it sit for about a minute, then whisk until the chocolate melts completely and the mixture is smooth.
  6. Whisk Egg Mixture: In a separate bowl, vigorously whisk together the sugar, egg yolks, and a pinch of salt until smooth and light.
  7. Temper Eggs: Slowly pour the warm chocolate cream mixture into the egg yolk mixture in ¼ cup increments, whisking constantly to avoid scrambling the eggs.
  8. Fill Ramekins: Evenly divide the custard mixture among the 8 prepared ramekins over the malted milk balls.
  9. Prepare Water Bath: Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins. For less spillage, place the pan in the oven first, then add the water.
  10. Bake Custards: Bake for 25-30 minutes, or until the custards are set around the edges but still slightly wobbly in the center.
  11. Cool and Chill: Remove ramekins from the water bath and let cool at room temperature for 20 minutes. Then refrigerate for at least 3 hours to fully set and chill.
  12. Garnish and Serve: Before serving, top each pot de crème with whipped cream and an extra malted milk ball such as a Whopper for a delicious finish. Best enjoyed within 24 hours of preparation.

Notes

  • Make sure to temper the egg yolks slowly to prevent curdling and ensure a silky custard.
  • Use a fine mesh sieve when pouring the cream mixture over the chocolate to remove any malt clumps for a smooth texture.
  • The water bath is essential for gentle, even cooking to avoid overbaking and cracking the custards.
  • Chilling for at least 3 hours allows the pots de crème to fully set and develop their flavor.
  • For best texture, enjoy within 24 hours after making.

Keywords: pots de crème, malted milk chocolate dessert, custard dessert, French dessert, chocolate custard, malted milk powder recipe

Find it online: https://cookedbycleo.com/malted-milk-chocolate-pots-de-creme-recipe/