Chocolate Pots de Crème

2006-12-28

Chocolate Pots de Crème
 
Recipe from Cook's Illustrated, November & December 2006
Notes: I made a half recipe of this using 70% bittersweet chocolate. Do pay close attention to the temperature of the custard, as it is crucial to achieving the proper texture. I like that you don't have to bake these in a water bath and they taste extremely smooth and silky. Portion size is key, as I filled three 6 oz. cups with the half batch, and each one was too much for a single serving. Highly recommended for the chocolate lover.

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