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Dark Chocolate Pots de Creme

By Nancy Anne Harbord

@ramsonsandbramble

Stockholm, ST, SE

 Stockholm, ST

Recipe Level
Beginner
Views
1356

About Recipe

I have made this recipe way too may times to count and to me it symbolises exactly what is magnificent about the US subscription cooking website/magazine, Cook’s Illustrated. You won’t find a huge amount of fancy dining at Cook’s Illustrated and there is little (although there is some) molecular gastronomy, but I still think their recipes are revolutionary. I absolutely love the systematic, scientific approach they take to recipes and the way they examine food production technique completely separate from the yoke of tradition.

Ingredients

chocolate

yolks

sugar

salt

cream

milk

vanilla extract

espresso powder

Tags

Nancy Anne Harbord's
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