Those pots de creme look yummy and easy but it looks like the egg doesn't get cooked. What are your thoughts about that? Would diastatic malt also make a difference in a sweeter bread, like challah? My thought is that you always take a chance with uncooked egg, but this does get heated by the cream. And if you trust your egg source, you should be fine. I imagine diastatic malt wouldn't make a difference in sweeter breads, since there's already plenty of sugar there. But I have to say, haven't thought to try it yet - PJH

• Reply