Baked Elements: Our 10 Favorite Ingredients by Matt Lewis & Renato Poliafito

Author:Matt Lewis & Renato Poliafito [Lewis, Matt]
Language: eng
Format: epub
Publisher: ABRAMS
Published: 2012-10-01T07:00:00+00:00

IT JUST SO HAPPENED that my pots de crème addiction coincided with my madeleine addiction (see this page). Though I do not generally consider myself a Francophile, I couldn’t help but recognize that I might be going through a French-inspired dessert phase by focusing solely on two of the country’s most recognized sweets for an inordinate period of time. I also recognized that this sole focus might be borderline obsessive—how else to explain the wormhole of lost money and time that went into my madeleine pan and vintage ramekin/soufflé dish collection, but I suppose there are worse addictions in life. Pots de crème are really just heavenly custards: dense, velvety, and rich. This version, befitting of the malted milk powder chapter, is of course bursting with malt powder and milk chocolate, providing a playful American riff on the classic French dessert. They also happen to be great for those fancy sit-down dinner parties as they are easy to make ahead and they look very regal served in individual teacups.

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