Chocolate Pots de Crème
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, then pouring it into ramekins. For the chocolate flavor we wanted, we favored bittersweet chocolate over milk and semisweet chocolate, which we judged to be too mild. At 10 ounces, the chocolate content in our pots de crème was at least 50 percent higher than in any other dessert recipe we’ve encountered.