Sunday, January 6, 2013

BAKED Sunday Morning: Malted Milk Chocolate Pots de Creme


Well, I have kind of fallen down on my Baked Sunday Mornings participation.  Things have been a little crazy around here and the idea of making a super complicated recipe hasn't be that appealing.  However, when I saw this recipe, I knew I had to make it.  I love Whoppers, milk chocolate, malt and pudding, so it seemed like this recipe had everything.  To top it off, it was super easy.  It was calling my name.

I wish I could say I was in love with these, since they seemed so promising.  However, mine came out way too salty and it overwhelmed the delicate flavor of the milk chocolate (public service announcement -- you have to use really good milk chocolate, not just a Hershey bar.  I used Scharffen Berger).  It seems that the Baked boys like things much saltier than I do, since this has happened before.  I hope to try them again and cut the salt a bunch.

The other issue I had was totally my fault, in that I took them out of the oven too early.  After 25 minutes they were still pretty jiggly, but I thought they might set in the fridge.  Turns out that was not too be.  They weren't totally watery, but they did not have that custardy texture I was looking for.  I haven't given up hope though, and will be trying these again one day.

Check over at Baked Sunday Mornings for the recipe and to see what everyone else did.

10 comments:

  1. Please try these again, because they are fantastic when the texture is right. Like chocolate silk. I used a Hershey bar because I couldn't find good quality milk chocolate at my grocery and didn't want to make a second stop and I thought they were fantastic.

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  2. Oh...sad. I cut the salt in 1/2 because I used table salt. I used Ghirardelli premium milk chocolate chips found in most grocery stores and they were fabulous. And I agree...try again...this recipe is worth the extra try...and, yes, mine took an extra 5 minutes in the oven.

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  3. They are definitely worth another try. I left mine in for 30 minutes, but next time would leave them longer, as they weren't set the way I'd like. But still tasty.

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  4. Mine were especially salty as well and I used kosher salt. I baked mine for about 35 minutes total, and they were still a little jiggly-underdone in the center... you weren't alone with these issues. I probably won't make them much again because I'm just not a huge malt fan... but I could see where people who love malt would appreciate them. If you give 'em another try with the adjustments, I'd love to hear how they came out for you.

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    1. Oops - I should clarify - I used FLEUR DE SEL, not kosher salt. I don't know what my mind was thinking when I typed that! Yikes!

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  5. I have found that many recipes from Baked require more baking time than specified in the cookbooks -- I had to bake my custards for 40 minutes, but they were perfect after that much time. Definitely give the recipe another try, if you love malt balls, I think you will really enjoy these! Good luck!

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  6. I had to bake mine longer too! I agree with everyone else....try it again!

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  7. you must try these again! i had to bake mine for at least 40 minutes until i felt they would set properly!

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  8. I thought that these were too salty too. It seems like a lot of people had to bake theirs for a lot longer than 20 minutes, though mine seemed to set up ok at around 25. Your picture looks great though!

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  9. Like others are saying, these are definitely worth another go. As for the salt issue, what kind of salt did you use? I suspect it might have something to do with that-- I think using fleur de sel specifically makes a difference. I hope they come out better next time!

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