Chocolate Pots de Crème

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Appears in Cook's Illustrated November/December 2006, America's Test Kitchen TV

Forget the water bath and slow baking. We found a way to make this classic French chocolate custard faster, simpler, and better.

SERVES8

TIME40 minutes, plus 30 minutes cooling, 4 hours chilling, and 20 minutes standing

has video

WHY THIS RECIPE WORKS

For a pots de crème recipe that would deliver a decadent dessert with a satiny texture and an intense chocolate flavor, we moved the dish out of the oven and took an unconventional approach: cooking the custard on the stovetop in a saucepan...

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