This week’s Baked Sunday Morning recipe is for Malted Milk Chocolate Pots de Crème from Baked Elements. I was really excited to try this. “Pot de Crème” just sounds delicious. It is also not terribly complex to make. When a recipe is “à la française” I am always worried that I am about to start a fiendishly difficult recipe, like making croissants from scratch. Fortunately, making a custard is not as difficult as that. Hot cream is added to chocolate, which is then added to some egg yokes. The addition of some sugar adds sweetness, and in this case a bit of malted milk (I bought Carnation) is added for flavor. The mixture is then baked in a hot water bath for around twenty minutes, and then cooled in the fridge for about three hours. It took a bit of patience to wait that long to taste them, but overall the recipe was not too taxing and was fairly quick to put together. However, I would highly recommend using half dark chocolate as suggested as an alternative for the recipe. I would also suggest using half as much salt. While the texture of mine came out perfectly, they were aggressively sweet, with a strange noticeable saltiness to them. I couldn’t detect malt at all. It actually tasted a lot like a salted caramel pudding. It wasn’t bad exactly, just not what I think the recipe was shooting for. I also had a bit of trouble figuring out how to place the malt balls as decoration. Everything other than just putting one in the center looked a bit wacky. I’m curious to see what my fellow bakers come up with. This one was fun to try , but I’m not sure if this recipe is one that I would make a second time. Have a good week everyone!