Appears in Cook's Illustrated March/April 2007
Forget the water bath and slow baking. We found a way to make this classic French chocolate custard faster, simpler, and better.
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...