This week’s Baked Sunday Mornings selection was Vanilla Bean and Chocolate Budino, which is essentially a fancy name for pudding. However, I did not make it. Instead, I made another dessert in the pudding/custard family that I had missed back in January, Malted Milk Chocolate Pots de Crème. I’ve said it before and I’ll say it again: desserts that do not pair well with ice cream are generally not requested by Josh, so I do not make too many of them. Of the two, I thought the pots de crème may be better received. I can’t say for certain that Josh wouldn’t have liked the pudding, but I can say that these creamy cups of chocolate decadence were quite a hit here.
This recipe called for milk chocolate, and with very few exceptions, such as m&m's, we definitely prefer dark chocolate and I almost always sub a darker chocolate for milk. I think the Baked boys may have me sold on milk chocolate in the appropriate contexts, though, as the pots de crème were just perfect. It probably helped that I used a high quality chocolate (they had one ounce bars of Valrhona chocolate at Trader Joe’s and I bought two to make a half recipe of the pots de crème).