Malted pots de crème (Malzkreme) from New German Cooking: Recipes for Classics Revisited (page 223) by Jeremy Nolen and Jessica Nolen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • laurenlangston on April 01, 2019

    This is incredibly rich of course; the malted milk takes it in a fun direction, but it needs a garnish to cut it. I made sesame-ginger brittle (and put some pretzels in there too for funsies) to crumble on top and it was a nice counterpoint, both for the crunch and for the ginger kick. Makes 4 ramekins but really it takes 2 people to eat one serving.

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