These rich little puddings are so fulfilling, that only a small portion is needed!
Makes 4 little pots (3 to 4-oz/90-120 mL).
ingredients
Pots de crème
Malt topping
directions
Preheat the oven to 325 °F (160 °C) and place 4 small ramekins or other little ovenproof pots in a baking dish or roasting pan.
Bring the milk and malted milk powder up to a simmer in a saucepan over medium heat, whisking occasionally to help the milk powder dissolve. Once the milk just begins to show signs of simmering, add the chocolate and reduce the heat and whisk until the chocolate has melted fully and the milk heats up again to just below a simmer (check by touch).
Have the egg yolks in a bowl and gradually pour in the hot chocolate milk while whisking, until all the milk has been added. Strain the liquid into a pitcher and then pour it into the prepared dishes. Pour boiling water around the dishes so that the water comes up halfway and bake the pots for about 20 minutes, until they barely jiggle when gently moved. Remove the pots from the water onto a rack to cool before chilling for at least 90 minutes (but these can be prepared a day ahead of serving).
For the topping, whip the cream to a soft peak and whisk in the malted milk powder (such a small measure of cream can be easily whipped by hand). Dollop a little of the cream on top of each pot and decorate with milk chocolate curls, made by grating milk chocolate with a vegetable peeler.
The pots will keep, refrigerated and covered, for up to 4 days.