Dark Chocolate Pots de Creme
By Nancy Anne Harbord
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.