RECIPE Chocolate Pots de Crème

Serves 8

INGREDIENTS

10ounces bittersweet chocolate, finely chopped

5 large egg yolks

5 tablespoons sugar

1/4 teaspoon salt

1 1/2 cups heavy cream

3/4 cup half-and-half 1tablespoon vanilla extract

1/2 teaspoon instant espresso powder mixed with 1 tablespoon water

For serving: sweetened whipped cream, optional cocoa powder for dusting, optional chocolate shavings for sprinkling

DIRECTIONS

Place chocolate in medium heatproof bowl; set a fine-mesh strainer over bowl and set aside.

Whisk egg yolks, sugar and salt in medium bowl until combined, then whisk in heavy cream and half-and-half. Transfer mixture to medium saucepan. Cook mixture over medium low heat, stirring constantly and scraping bottom of pot with wooden spoon, until it is thickened and silky and registers 175to 180degrees on an instant-read thermometer, 8to 12minutes. (Do not let custard overcook or simmer.)

Immediately pour custard through strainer over chocolate. Let mixture stand about 5 minutes. Whisk gently until smooth, then whisk in vanilla and dissolved espresso. Divide mixture evenly among eight 5-ounce ramekins. Gently tap ramekins against counter to remove any air bubbles.

Cool pots de crème to room temperature, then cover with plastic wrap and refrigerate until chilled, at least 4hours or up to 3days. Before serving, let pots de crème stand at room temperature for 20 to 30 minutes. Dollop each pot de crème with about 2tablespoons of whipped cream and if desired, dust with cocoa powder and/or chocolate shavings. Serve immediately.

— From “America's Test Kitchen's Modern Bistro”

(America's Test Kitchen, $35)

AMERICA'S TEST KITCHEN Traditionally, chocolate pots de crème are made in special lidded cups and a bainmarie, but the crew at America's Test Kitchen figured out an easier workaround.